Roasted Vegetable (Use it Up) Soup
Any vegetable or quantity can be used. Those on the ingredient list were all going bad and needed to be used. This was my children dinner tonight.
I omitted the salt and used only the smallest amount of olive oil. I took a small bowl full out just after I blended it and gave it to my 9 month old without sprinkling cheese on it.
My 3 year had it as a soup with a piece of toast and grated parmesan sprinkled on top.
Roasted Vegetable (Use it Up) Soup
Any vegetable or quantity can be used. Those on the ingredient list were all going bad and needed to be used. This was my children dinner tonight.
I omitted the salt and used only the smallest amount of olive oil. I took a small bowl full out just after I blended it and gave it to my 9 month old without sprinkling cheese on it.
My 3 year had it as a soup with a piece of toast and grated parmesan sprinkled on top.
Cooking Instructions
- 1
Preheat oven to 200c.
- 2
Add the root vegetables (squash, carrots and parsnips) to a roasting tray and coat in the olive oil and season with salt and pepper. Roast for about 15 minutes or until the vegetables are almost baked through.
- 3
Coat the remaining vegetables in oil and season then toss into the roasting tin. Bake for another 10 minutes.
- 4
Transfer the contents to a saucepan, add the water and boil for 5-10 minutes or until all the vegetables are fully cooked through.
- 5
Blend with a hand blender until smooth. Add a little drizzle of olive oil.
- 6
Ladle into a bowl and sprinkle with cheese.
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