Roasted Root Soup

Preparation info
    • Difficulty


Appears in
The Potato Year: 300 Classic Recipes

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


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