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Roast Root Vegetable Soup

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Roast Root Vegetable Soup

Prep Time: Cook Time:


  • Spices, pepper, black | 1.00 dash
  • Salt | 1.00 dash
  • Fresh thyme | 2.00 tsp
  • Reduced sodium vegetable soup | 4.00 can (10.75 oz)
  • Leeks, raw | 0.50 cup
  • Parsnips, raw | 0.50 cup slices
  • Carrots, raw | 4.00 medium
Nutrition Facts (Per Serving)

Calories per serving: 114.34 mg

Fat per serving: 1.38 g

Saturated fat per serving: 0.22 g

Protein per serving: 3.58 g

Sodium per serving: 587.17 mg

Cholesterol per serving: 0.00 g


  1. Slice the carrots then place them with parsnips in a roasting tin and season with salt and pepper.
  2. Roast in oven at 200°C / 400°F / Gas Mark 6, for an hour or until the vegetables are very soft.
  3. Meanwhile, 20 minutes before the vegetables have finished roasting, put leeks in a large saucepan with stock and a teaspoon of thyme. Simmer covered, for 20 minutes.
  4. Transfer the roasted root vegetables to a blender or food processor and blend, adding a little of stock if necessary.
  5. Transfer the processed mixture to saucepan and adjust seasoning. Add remaining thyme, stir and let simmer for 5 minutes.
  6. Ladle into warmed bowls and serve garnished with thyme sprigs.

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