Linda’s Roasted Autumn Vegetable Soup
When autumn nights grow longer and the kitchen falls quiet, this is the kind of soup that belongs on the table. It is a rich, velvety soup made from roasted…
- CuisineEuropean
- Prep20 min
- Cook1 h
- Total1 h 20 min
- Makes6 servings
Linda’s Roasted Autumn Vegetable Soup
1. Roast the vegetables:
Preheat the oven to 200 °C. Roughly chop the garlic, onion, potato, carrots, celery root, sweet potato and cauliflower. Place everything on a roasting tray together with the corn, drizzle with olive oil and season with salt and pepper.
2. Caramelise:
Roast for approximately 30–40 minutes, turning once, until the vegetables are soft, golden and slightly caramelised.
3. Make the broth:
Dissolve the vegetable stock cubes in hot water. Transfer the roasted vegetables to a large pot and pour over the hot stock.
4. Blend:
Simmer for 10–15 minutes, then blend until completely smooth and velvety.
5. Finish with cream:
Stir in the heavy cream and add the fresh dill. Warm gently for another 3–5 minutes without bringing the soup to a hard boil.
6. Serve:
Taste and adjust the salt and pepper. Serve hot with fresh dill and a drizzle of cream or olive oil.
Linda’s Roasted Autumn Vegetable Soup
A Latlight SpecialWhen autumn nights grow longer and the kitchen falls quiet, this is the kind of soup that belongs on the table. It is a rich, velvety soup made from roasted sweet potato, carrots, celery root, cauliflower, garlic, sweet corn and fresh dill. Roasting the vegetables until golden and caramelised brings out their natural sweetness and gives the soup a deep, comforting flavour.
The key is roasting rather than boiling the vegetables first. The caramelisation creates the deep autumn flavour that makes this simple soup taste much richer. Roast it. Blend it. Cream it. Enjoy it. A little warmth for the longest nights.
A family recipe from Linda.
Linda’s Roasted Autumn Vegetable Soup
The story behind the dishWhen autumn nights grow longer and the kitchen falls quiet, this is the kind of soup that belongs on the table. It is a rich, velvety soup made from roasted sweet potato, carrots, celery root, cauliflower, garlic, sweet corn and fresh dill. Roasting the vegetables until golden and caramelised brings out their natural sweetness and gives the soup a deep, comforting flavour.
The key is roasting rather than boiling the vegetables first. The caramelisation creates the deep autumn flavour that makes this simple soup taste much richer. Roast it. Blend it. Cream it. Enjoy it. A little warmth for the longest nights.
A family recipe from Linda.
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