Roasting the vegetables gives this soup a delicious flavor, as the veggies caramelise and develop a depth of flavor that boiling just doesn’t achieve.
I’m a bit casual with ingredient quantities – this recipe doesn’t require precision measuring (and I kind of made it up as I went anyway), so don’t worry if you have more or less of something. You can make this as thick or as thin as you like, simply by adjusting the amount of stock you add.
About 500-600g sweet potato
1 large parsnip
1 medium swede
2-3 large carrots
1 large brown onion
3 medium tomatoes
5-8 whole cloves garlic, unpeeled
2-3 tbs olive oil
2-3 stalks celery
1 to 1.5L chicken or vegetable stock
½ cup chopped fresh herbs of choice*
Preheat oven to 180C.
Peel sweet potato, parsnip, swede and carrots and cut into chunks about 3cm square. Peel onion and cut into quarters. Quarter tomatoes and remove seeds and pulp. Place the prepared vegies into a large baking dish and add the olive oil, mixing well – using your hands works best, but a spoon will do if you don’t like to get mucky.
Place baking dish into oven and bake for about 40 minutes, then add whole garlic cloves and return to the oven for an additional 40 minutes. The exact cooking time will depend on your oven, which veg you use and the size of the pieces. Move the veggies around in the pan a few times during cooking.
Meanwhile, slice the cabbage and celery and place in a saucepan with the stock. Bring to the boil, then turn heat to low and simmer for about 20 minutes or until veggies are tender. Remove the pan from the oven and squeeze out the roasted garlic from the cloves, discarding the skin.
If your saucepan is big enough, tip the roasted veggies in with the cabbage & celery, add the herbs and use a stick blender to puree the soup, adding extra stock or water if it’s too thick. Alternatively, you can use a traditional blender and blend the veggies plus stock in 2 batches. Return to the saucepan and heat, stirring to mix well. Season with salt & pepper to taste.
Serve with a blob of Greek yoghurt and some extra chopped herbs sprinkled over.
* I scrounged whatever was available in the garden and ended up using rosemary, oregano and parsley. Thyme and/or sage would work well too.
** After removing the roasted veggies, if pieces have stuck to the bottom of the baking dish, pour a little of the stock in and scrape the brown bits off the pan, then add them to the mixture to be blended – these are the most flavoursome parts!