Roasted root vegetable soup


This is a very warming winter soup. It’s very substantial and will keep you going through those cold winter months!


2 carrot (roughly chopped)
2 leek (roughly chopped)
1 onion (red onion, quartered)
3 lf bay leaf
4 spr thyme
1⁄4 c olive oil
  seasoning (salt and pepper to taste)
  sour cream (or low fat plain yogurt, for garnish)
1 butternut squash (small, peeled and cut into cubes)


  1. Heat the oven to 350°F.
  2. Place the olive oil in a non-stick baking tray and add all the vegetables, including the herbs: bay leaf, thyme and rosemary. Toss well until vegetables are coated in oil.
  3. Spread the vegetables out in a single layer and roast in the hot oven for approximately 50 to 60 minutes, or until tender. Turn vegetables occasionally during roasting.
  4. Remove from oven and discard herbs. Place the remaining vegetables in a large saucepan and pour the stock over the vegetables.
  5. Bring to a boil, then reduce heat and simmer for approximately 10 minutes. Remove soup from heat and let cool down slightly.
  6. Transfer to food processor and blend on high until smooth and creamy.
  7. Return the soup to the pan and heat through.
  8. Season with salt and pepper and serve garnished with a swirl of sour cream or plain yogurt.


Don't serve this soup with yogurt or cream to a vegan or strict vegetarian. Omit yogurt, or consider soy alternatives.

4 servings
Preparation time
Cooking time
Total time
1 hour, 45 minutes