Tesco’s Roast Veg Soup in 3 Easy Steps

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Tesco’s Roast Veg Soup in 3 Easy Steps makes the perfect starter for your Christmas dinner.

Roasting the vegetables gives a lovely flavour to this soup, an d there’s little fuss to make it which is perfect for a busy household. It can be made with chicken or vegetable stock and it makes a great starter or is even good as a light meal.
Prep: 10 minutes
Cook: 50 minutes
Ingredients:
  • 3 celery stalks
  • 3 carrots
  • 2 parsnips
  • 2 potatoes, peeled
  • 1 onion, peeled
  • ½ butternut squash
  • 3 cloves garlic, smashed
  • Olive oil
  • Salt & pepper
  • 1.5 l chicken or vegetable stock
  • To serve: fresh thyme & grated nutmeg
  • Cream or extra virgin olive oil
  1. Preheat oven to 200°C/180°C fan/gas 6, line a large roasting tray with parchment paper or foil.
  2. Cut vegetables into similar sized pieces then place in the prepared roasting tray. Drizzle with olive oil and season with salt and pepper. Give a quick toss to coat all of the vegetables, then roast for 30-40 minutes until vegetables are cooked through.
  3. Bring the stock to a simmer in a large pot, then add the roasted vegetables.
  4. Blend with a stick blender until soup is smooth. Alternatively, spoon stock and vegetables into a food processor or blender and process until smooth, in batches if needed.
  5. Check seasoning and add more salt and pepper if needed. Keep warm over low heat with the lid on until ready to serve.
  6. When serving, garnish each bowl of soup with a drizzle of cream or olive oil, then sprinkle with fresh thyme and some nutmeg.

Tip: Soup can be made up to 3 days ahead and kept in the fridge until needed. To heat, place in a large pot and gently bring to a simmer over medium heat. Add a bit of water if needed.

 

 

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