Roasted Root Vegetable Soup

So today, I have a very special ‘guest’ post for you. Oskar, my eldest, is doing something called the Junior Duke Award at school, for which he has to complete various tasks. One task was to cook a soup for his family for dinner, from scratch, which his dad filmed and made in to a little video. So here us Oskar to demonstrate and share his recipe with you! He did almost all of it on his own (with a little bit of help from dad handling sharp knives and hot ovens):

If you’d like to make the recipe at home, here is a full list of ingredients and some brief directions – see the video for more details!

Ingredients:

• 1 large regular potato
• 1 sweet potato
• 1 butternut squash
• 2 parsnips
• 2 carrots
• olive oil
• salt
• black pepper
• 3 shallots
• 2 large cloves of garlic
• 1 bay leaf
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 litre vegetable stock (+ more to thin down the soup if necessary)

Directions:

• Pre-heat your oven to 200 C.
• Peel and chop your root vegetables in to large chunks and place in a couple of oven trays. Drizzle with olive oil, add some salt and pepper, and shake until well covered. Roast in the oven for around half an hour until soft, checking after 15 minutes.
• Peel and chop the shallots and garlic. Place in a large saucepan with a glug of olive oil, salt and pepper, and the herbs. Add the vegetable stock.
• Once the root vegetable have finished roasting, add them to the stock and blitz everything with a hand blender. If it’s too thick, thin everything down with a little more vegetable stock.