Roasted Sweet Potato & Root Vegetable Broth

A great family meal that won't cost the earth!

Ingredients


  • 2 large carrots (peeled)
  • 1/2 large onion (peeled)
  • 1 sweet potato
  • 1 parsnip
  • 1/2 turnip
  • 3 cloves of garlic
  • 1.20 l vegetable stock
  • 1 rounded teaspoon chilli flakes (optional)

Method

  1. The first and perhaps hardest task is to prepare all of the vegetables.
  2. Peel the relevant vegetables and dice them all into small dice and set aside.
  3. Peel and crush the garlic.
  4. Heat a large saucepan with a drizzle of oil. Add in the crushed garlic and diced vegetables and sauté gently for 8-10 minutes.
  5. The chilli flakes can be added at this stage also if you are using them.
  6. Next mix in the vegetable stock and bring the mixture gently to the boil.
  7. Season the soup at this stage.
  8. Reduce the soup to a gentle simmer and cook until all of the vegetables are soft and tender.
  9. Transfer to a serving bowl and garnish with a sprig of flat leaf parsley.

Notes:

Kevin's tip: If you wish you could blitz this soup and make it a pureed soup if you would prefer





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