Roasted Root Vegetable Soup

Food waste is a massive issue all over the world; on average 30% of your weekly food shop is thrown away! My rule is once the food isn’t offensively smelling or completely decayed it can be used, no matter what the best-by date reads.

This soup is a great way to use up any root vegetables rattling around in the bottom of your fridge. Roasting the vegetables takes a little longer but adds a really smooth velvety texture and rich flavour to the soup.

This soup goes great with my Oat & Seed Loaf as a starter to any meal or my favourite as a post-training or lunchtime meal.

Serves 5.

• coconut oil
• 2 tsp ground coriander
• 1 tsp cumin
• 6 sprigs fresh rosemary
• 1/2 medium sweet potato, peeled and cubed
• 2 large carrots, peeled and cubed
• 2 medium parsnips, peeled and cubed
• 1/2 medium turnip, peeled and cubed
• 3 garlic cloves, minced
• 1 onion, diced
• 3 stalks celery, thinly sliced
• 1.5 litre hot vegetable stock
• fresh coriander to serve

1. Heat an oven to 180°C.  Stir 1 tablespoon of melted coconut oil, spices and fresh rosemary through the vegetables and roast in the oven for 20 minutes. 
2. Melt 2 teaspoons of coconut oil in a large pan over a low heat. Add the onions, celery and garlic to the oil and lightly saute until the onions are translucent.
3. Stir through the roasted root vegetables. 
4. Add the stock. Bring to a boil and return to a gentle simmer for about 10 minutes until the vegetables are cooked through.
5. Use a handheld blender to blend the soup to your preferred consistency.
6. Garnish with some fresh coriander, seeds or creme fraiche.

Happy cooking,

Sinéad

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