Winter Vegetable Soup

Ingredients

• swede, peeled and cubed — 500g
• parsnips, peeled and chopped — 400g
• carrots, chopped — 300g
• onion, finely chopped — 150g
• vegetable stock — 1l
• double cream — 100ml
• sunflower oil — 2 tbsp
• ground cinnamon — 1 tsp
• ground ginger — 1 tsp
• salt — 1 tsp

Method

1. 1

   Preheat the oven to 200C/180C fan.

2. 2

   Place the swede, parsnips, and carrots on a roasting tray, drizzle with half the sunflower oil, and roast for 30 minutes until golden and tender.

3. 3

   In a large saucepan, heat the remaining oil and sauté the onion until softened.

4. 4

   Add the roasted vegetables to the saucepan along with the ground cinnamon and ginger, stirring to coat.

5. 5

   Pour in the vegetable stock and bring to a gentle simmer for 10 minutes.

6. 6

   Remove from heat and use an immersion blender to blitz until perfectly smooth.

7. 7

   Stir in the double cream and season with salt before serving warm.