Roasted Root Soup

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

Preparation info

Difficulty
Medium

Appears in

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.

Ingredients

2 large potatoes
1 large onion
1 turnip
1

Soup
Christmas
Vegetarian
February

Method

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, wi