Roasted Root Vegetable Soup

Ingredients

• 450g celeriac, cut into wedges
• 1 large parsnip, quartered
• 2 carrots, halved
• 8 shallots
• 1 large sweet potato, cut into 8
• 3 tbsp. olive oil
• 1 tbsp. fresh parsley
• 1 tbsp. fresh thyme
• 850ml vegetable stock
• salt and pepper

Method

1. Toss the vegetables in oil and sprinkle with the herbs, salt and pepper. Marinade for at least half an hour.
2. Preheat the oven to 220ºC.
3. Roast the vegetables for 45 mins, until the vegetables are beginning to brown.
4. Transfer to a large saucepan and add the stock. Bring to the boil and simmer for 15 mins or until the vegetables are tender.
5. Liquidise. Check seasoning.