Roasted root vegetable soup

A hearty soup perfect for a winter's day lunch or dinner.


50ml Olive Oil
1 small Butternut Squash peeled, seeded, chopped
2 Carrots chopped
1 large Parsnips chopped
1 small Swede chopped
2 Leeks chopped (optional)
1 Onion chopped
4 Thyme sprigs
3 Rosemary sprigs


You can mix and match the vegetables to create a soup you can eat.
  1. Preheat the oven to 200C (400F)
  2. Add the chopped vegetables to a large bowl and coat them in the olive oil. Spread them out over a large baking tray (or two is necessary) so that they in a single layer
  3. Add the bay, thyme and rosemary in amongst the vegetables
  4. Roast for around 50 minutes, unless they are soft. You should turn the vegetables a few times during cooking
  5. Take out from the oven and remove the herbs. Transfer the vegetables to a large saucepan
  6. Add the vegetable stock and bring to the boil then reduce the heat and simmer for 10 minutes. Season with salt and pepper
  7. Blend the vegetables using a food processor or blender until smooth
  8. Reheat the soup before serving

If you have any left over you can freeze it in individual portions

Emily Bridges

Co-founder IBDrelief

Co-founder of IBDrelief.

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