Pret A Manger Soup Food

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ROASTED ROOT VEGETABLE SOUP (PRET-A-MANGER)



Roasted Root Vegetable Soup (Pret-A-Manger) image

This is a fantastic winter soup, as pret say it's"been described as a vegetarian roast dinner in a bowl." As with most recipes use this as a guide and throw in any root veg you have lying around, the potatoes thicken it so make sure you keep those. If you use a sprig of fresh rosemary discard it before blitzing with the blender. With a lots of soups I like some fresy crusty bread, but with this one there is no real need, as it's nice and filling. Thanks to Pret for the recipe Will serve 4 as a starter, 2-3 as a main meal

Provided by Masterful Matt

Categories     Vegetable

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 15

2 parsnips, peeled and roughly chopped
1/2 medium celeriac, peeled and roughly chopped
3 carrots, peeled and roughly chopped
1/4 medium swede, peeled and roughly chopped
2 medium potatoes, peeled and roughly chopped
1 tablespoon virgin olive oil
2 stalks celery, sliced
1 medium onion, roughly chopped
1 slice butter
900 ml vegetable stock (Marigold vegetable bouillon)
sea salt
coarse-ground black pepper
1 pinch dried rosemary or 1 sprig fresh rosemary
1 pinch dried sage
2 bay leaves

Steps:

  • Heat the oven to gas mark 7/220ºC/425ºF.
  • Place the parsnip, celeriac, swede and half the chopped carrot on a roasting tray and mix it with the olive oil.
  • Roast for about 15-20 minutes until brown.
  • In a large saucepan, gently fry the onion, celery and the rest of the carrots in the butter until soft (around 10 minutes).
  • Add the vegetable stock, potato, bay leaves, sage and rosemary and simmer for 20 minutes until the potatoes are soft.
  • Remove the bay leaves and blend until smooth.
  • Stir in the roasted root vegetables and season with the salt and pepper.
  • Serve and enjoy.

Nutrition Facts : Calories 358.2, Fat 13.2, SaturatedFat 4.7, Cholesterol 15.3, Sodium 170.6, Carbohydrate 56.3, Fiber 10.1, Sugar 11.8, Protein 6.7

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