Roasted Carrot and Leek Soup

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Ever have any neglected and sorry looking vegetables left on your veg rack ? Feel you don’t want to waste veg which is past its best ? It happens to all of us at some time or other and it sneaked up on me whilst I was ill with a throat virus. I wasn’t feeling up to cooking (I must have been poorly as OH didn’t even crack a joke about the loss of my voice) but I still didn’t want to waste the vegetables. I knew I had an ideal solution with roasted vegetable soup.

A soup so easy to make where the taste is all in the veg, slow roasted with garlic to deepen the flavours. It really is a case of roast and blend to end up with a lovely bowl of smoky sweetness !

There was a drop of soup left over after our meal so I warmed it up the following lunchtime. To make the leftover soup go further, I added milk – it was delicious so I’ve added milk to the ingredients as an optional extra.

Roasted Carrot and Leek Soup

Makes:

About 2 litres

Ingredients

• 6 medium carrots cut into 2 inch (5cm) chunks
• 1 medium potato cut into 2 inch (5cm) chunks
• 4 large leeks washed and sliced into 2 inch (5cm) pieces
• 2 cloves garlic unpeeled
• A sprig of thyme
• 4 tablespoons rapeseed oil
• A splash of balsamic vinegar
• Salt and plenty of pepper
• 1.5 litres vegetable stock
• 1 tablespoon freshly chopped parsley
• Optional: 200 ml milk for a creamy version

Preheat oven:

200°C / Gas Mark 6

• Place your vegetables, garlic and the sprig of thyme on a large roasting tray and add the oil.
• Using your hands, turn the veg so it becomes coated with oil.
• Sprinkle with a little balsamic vinegar.
• Roast in the oven for 30 to 40 minutes until nice and brown, turning the vegetables over after 20 minutes.
• Remove from the oven and place in a large saucepan.
• Pick out the garlic and squeeze onto the top of your vegetables.
• Add the vegetable stock and bring to the boil.
• Simmer gently for 10 minutes.
• Leave to cool for 10 minutes before blending.
• Add the chopped parsley and stir.
• Check for seasoning and add if necessary.
• At this point if you want a creamy version, add the milk and warm through.
• Serve with plenty of home made bread. Why not try my Home Made Multigrain Bread or soft and fluffy Ted’s Rolls?

I’m entering Roasted Carrot and Leek Soup into a few challenges this month:

• Credit Crunch Munch created by Camilla from Fab Food 4 All & Helen over at Fuss Free Flavours & hosted this month by Elizabeth over at Elizabeth’s Kitchen Diary.
• The No Waste Food Challenge hosted by Elizabeth over at Elizabeth’s Kitchen Diary.
• No Croutons Required hosted this month by Jacqueline over at Tinned Tomatoes & co hosted by Lisa over at Lisa’s Kitchen.
• The Extra Veg challenge created by Helen at Fuss Free Flavours & Michelle at Utterly Scrummy, hosted this month by Kerry over at Kerry Cooks.

And Linking to:

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