Roast parsnip, leek and carrot soup

Ingredients

• 1 leek
• 3 parsnips
• 2 carrots
• 1 T olive oil
• Salt and pepper to taste
• 2 T butter
• 2 T each of fresh sage and thyme, chopped
• 3 cups vegetable stock or water
• Grated nutmeg and plain yoghurt, to serve

Method:

• Heat oven to 220 degrees Celsius.
• Wash the leek, parsnips and carrots. There’s no need to peel the parsnips or carrots, but if you wish to so be it.
• Chop the vegetables width-ways into 2-3 pieces. Place into a bowl with the olive oil, salt and pepper and mix until the vegetables are evenly coated.
• Place vegetables into a roasting tin so they are standing end-up, like little barrels. Pour over any oil remaining in the bowl. Roast for 20-30 minutes, until the cut sides are deep brown and looking caramelised. Remove from oven.
• Heat the butter in a large pot. Stir in the herbs once melted. Add the vegetables and stock / water. Bring to the boil and simmer for 20 minutes.
• Remove from the heat and blend using an immersion blender. Grate in some fresh nutmeg and season to taste.

About this recipe

Oh the lovely leek! Truly one of my favourite vegetables this time of year, when the shadows are a little longer and there’s a bite in the air. Leeks are allium family members, related to onions and garlic, but a little sweeter and more subtle in my opinion. They are an ancient crop, likely brought to the British Isles by the Romans. Leeks are the national symbol of Wales, with the origin of this lying in the 6th century when Welsh soldiers wore leeks in a battle against the Saxons.

In this soup, leek is tossed with olive oil and roasted with parsnip and carrot to the point of being deeply golden-brown, bringing out its sweetness. Fresh sage and thyme sautéed in butter provide a flavourful base and the carrot and parsnip provide some heartiness to keep you full.

I blend this only lightly as I like a little chunkiness. It’s only a matter of preference however so if you like your soup smoother, go for it. I add a dollop of plain yogurt for serving, and do grate over the fresh nutmeg if you can – it’s a great pairing with leek. And in Autumn a little spice and warmth, from nutmeg or elsewhere, goes a long way.