The current slurping favourite

Like my men, I prefer a hearty & full flavoured soup with chewable chunky bits that will leave me sated for hours afterwards. (Apologies, I know that’s a tawdry joke, straight from the gutter – my brain is suffering winter shrinkage.)

Being an innocent and gorgeous little child, Miss F prefers a more refined soup, lump-free with a mild and gentle flavour.

Usually I make rough & ready soups like this chicken noodle, or this lamb & barley, but in a moment of sophistication I recently whipped up this roasted vegie soup for the family and it is now a firm favourite. Last time I made it, Miss F devoured THREE SERVES, which was an absolute first. It was helped along of course, by sourdough dippers.

Not often do I ask you to do a recipe in two stages (here you roast vegies before adding them to your pot), in fact I only ask you to do it, if it’s worth doing. And in this case, it is. Roasting the vegies brings out the natural sweetness and adds a definite yumminess.

Silky smooth carrot, parsnip & cauliflower soup.

Silky smooth carrot, parsnip & cauliflower soup.


Roasted carrot (and other stuff) soup

5 large carrots, peeled, quartered lengthwise
1 large parsnip, peeled, sliced into lengths the same thickness as the carrot
Olive oil
1 onion, finely diced
2 cloves garlic, peeled, crushed
1 tsp cumin powder
1 tsp curry powder
8 cups stock (I like the salt-reduced chicken stock, but obviously vegie stock will keep this dish vegetarian)
1/2 head cauliflower, cut into small florets
1/4 cup red lentils, rinsed, drained
Salt & pepper
Cream (optional)

Preheat the oven to 220C. Line a baking tray with kitchen paper. Spread the carrots and parsnips over in a single layer. Drizzle with oil and toss to coat evenly. Bake for 35-40 minutes until soft.

Meanwhile, place a large saucepan over low/medium heat. Add 1 tbsp oil and when hot, toss in the onion. Cook, stirring often for 6-8 minutes until softening and turning golden. Throw in the garlic and spices. Stir for a minute so that the fragrance of the spice releases. Pour over the stock, cover the pot and bring to the boil.

When boiling, add the cauliflower and lentils. Recover, reduce the heat to a simmer and cook for 25-30 minutes, adding the roasted vegies whenever they’re ready (they need to simmer in with everything for at least 10-15 minutes, so just extend the simmering time if need be).

Use a stick blender to blitz the soup into a lovely smooth texture. Season to taste.

Serve with crusty bread and an optional slurp of cream. (Adults might also like a scattering of coriander.)

Serves 2 adults and 3-4 kids.

Yes! A new e-book has just arrived in store!

Yes! A new e-book has just arrived in store!

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10 Responses so far »

  1. 1

    Shannon said,

    Wendy – I nearly fell of my chair lol you are forgiven and if I weren’t allergic to carrot I’d be excited by this recipe πŸ˜‰

  2. 3

    cblondie said,

    I recently made roast pumpkin and sweet potato soup for the first time, and I think it’s easier than the boiling-till-soft method I normally use! I chose to try it because we now have a gas stove and I don’t like leaving it unattended for any amount of time. Roasting the veges means that I can go do other things till they are cooked!

  3. 5

    katie said,

    Oh you make me giggle πŸ™‚ Looks yum!

  4. 7

    Cheesemonkey1 said,

    indeed a winner, lauded at our house as the Best! Soup! Ever! i threw in a leek at frying stage and roasted sweet potato as i had them anyway and it was thick and lovely and went down a treat with parmesan croutons – and there’s still a giant serve left for both us and our elderly neighbours. thanks VS

  5. 9

    Jess said,

    Wendy where did you get these awesome bowls from please?? I MUST have them, they’re too cute.


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