I’m feeling a bit under the weather today & there’s some law or rule that must be written somewhere that you have to have soup if you’re not feeling the Mae West. Roasting the vegetables first gives this a wonderful depth of flavour plus it’s quicker & handier to bung them in the oven rather than faffing about sautéing them so win win! Aldi have Carrot & Parsnip trays on offer this week for something ridiculous like 49c so that’s what I used 2 of them.
5/6 Carrots cut into large chunks (cut too small they’ll burn)
2 Parsnips also cut into large dice (about an inch)
1 White Onion peeled & quartered
1 Clove of Garlic with Skin left on
1 Veg Stock Cube
1 Tsp Dried Parsley
1/2 Tsp Dried Marjoram (you can leave it out if you don’t have any knocking around)
A Few Sprigs Fresh Thyme leaves removed from stem
Salt & Fresh Black Pepper
Place All the Vegetables & the Garlic Clove (skin on) on a baking tray covered with tinfoil. Spread them out well if they’re too bunched up they won’t roast as well. Spray with sprayoil & whack them into a preheated oven at 200c for about 45 minutes. Remove from the oven & place in a large pot. Find the garlic clove & squish it out of the skin (it’ll be really soft) into the pot. Add 1 litre boiling water, the stock cube, herbs & season well with salt & black pepper. Cook for a further 15 minutes or so to allow the flavours to marry & blend until smooth with a hand blender or food processor. Et Voilà! Your instantly feel better tummy warming soup! Delicious! Parsnips are one of the few veg that aren’t free so this will cost you 1pp per serving. Soup is good for about 3 days if chilled in the fridge (make sure it’s fully cold before refrigerating) I prefer soup fresh it’s nicer but so handy to freeze it too, I don’t take up valuable freezer space with tupperware tubs, if freezing it I simply pop it into small ziploc foodbags & freeze, much handier & no washing up tubs either!