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Roast Root Vegetable and Apple Soup

Roast Root Vegetable and Apple Soup

A lovely seasonal soup....

Serves 4
Prep time 15m
Cooking time 40m


  • 1 medium onion, peeled and chopped into wedges
  • 225g parsnips, peeled, topped, tailed and cut into large chunks
  • 225g carrots, peeled, topped, tailed and cut into large chunks
  • 1 tbsp cold pressed rapeseed oil
  • 1 clove garlic, crushed
  • 170g cooking apple, peeled and chopped
  • 85g potatoes, peeled and chopped
  • 600ml vegetable stock made from a reduced salt stock cube
  • Pinch salt (0.25g) and freshly ground black pepper (0.05g)
  • 150ml / ¼ pint milk
  • Garnish – chopped chives



1. Preheat the oven to 1900C/ fan oven 1700C/ gas mark 5.

2. Put the onion, parsnips and carrots into a roasting tin and rub over the oil. Roast in the oven for approximately 20 minutes until softened and beginning to brown.

3. Put the vegetables into a large saucepan with the garlic, apple and potatoes. Add the stock and bring up to the boil.

4. Season carefully with a pinch of salt and pepper. Bring to the boil and simmer gently for about 15 - 20 minutes or until the vegetables are very soft.

5. Liquidise the soup and add the milk, adding more or less to achieve a consistency of thick cream.

6. Serve hot garnished with chopped chives.

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