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Roasted Winter Vegetable Soup

Submitted by Crafty Cookie 11 June 2009

Serve in warm bowls. Serves 4



1 peeled and quartered onion ,4 carrots cut into large chunks ,4 parsnips cut into large chunks ,1 butternut squash peeled and cut into large chunks ,2 - 3 cloves garlic ,2 pints vegetable stock ,,,


1 Put all the vegetables into an oven dish.
2 Drizzle with a little olive oil, then mix well to coat the vegetables.
3 Place in the oven at 180 degrees centigrade for 20 minutes.
4 Turning the vegetables over.
5 Return the vegetables to the oven for another 20 minutes or until cooked.
6 Transfer the vegetables except for the garlic into a large saucepan.
7 Squeeze the garlic out from it’s skin, add to the saucepan.
8 Cover the vegetables with stock.
9 Bring to the boil.
10 Simmer for 20 minutes.
11 Puree with a hand held blender or in a liquidiser.
12 Return the soup to the saucepan.
13 Season to taste.
14 Heat through.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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