Roasted Root Soup

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

This is a soup to make when you have a few root vegetables left after a weekend, but not enough of each to cook on their own. You can adjust to what is at hand.


  • 2 large potatoes
  • 1 large onion
  • 1 turnip
  • 1 bulb fennel
  • 1 parsnip
  • 2 large carrots
  • 2 stalks celery
  • 1 head garlic
  • 1–2 tablespoons butter
  • 2 pints (1.1 litres) vegetable stock
  • ¼ pint (150 ml) red wine
  • Bouquet garni
  • 1 tablespoon Dijon mustard
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • Juice of ½ lemon
  • Sea salt and freshly ground black pepper
  • 8 oz (225 g) cooked kidney beans


    Peel and cut up all the vegetables into dice. Spread them over a wide baking dish, dot with the butter and add about half a pint of the stock. Put in a hot oven (about gas mark 7/425°F/220°C) for about 20 minutes, shaking the dish to make sure that the vegetables don’t stick.

    Pour over the wine and, with a wooden spoon, scrape the bottom of the pan to remove all the browned pieces of vegetable, then put everything into a clean saucepan. Cover with the remaining stock and add the bouquet garni. Bring to the boil and while you are doing this, in a separate bowl, mix the mustard, tomato paste, soy sauce and lemon juice. Add to the soup and when boiled, simmer for about 15 minutes. Season to taste and serve with the warmed-up kidney beans.