Publications
- 4 - large carrots
- 1 - turnip
- 4 - large parsnips
- 1 - bunch leeks
- 250g - butternut
- 6 - whole garlic cloves
- - olive oil
- 15ml - honey
- - grated rind of 1 orange
- - salt and freshly ground black pepper
- - fresh rosemary and thyme
- 2.5 litres - water
- 250ml - barley or lentils
- - generous handful of fresh parsley
- 2 - handfuls of chopped celery
- 1 - onion, chopped
- - salt and freshly ground black pepper
- - 1 bay leaf
1. Preheat the oven to 200°C. Peel the vegetables if you prefer, and chop them into bite-sized chunks. Spread on a baking tray in a single layer and drizzle olive oil over. Mix the honey and orange peel through the vegetables and season with salt and pepper. Sprinkle the rosemary and thyme over, cover the tray with foil and roast the vegetables for about 45 minutes, removing the foil for the last 15 minutes. Set aside.
2. Bring the water containing the barley or lentils, parsley, celery, and bay leaf to the boil, add the roasted vegetables and simmer until the barley or lentils are soft. Add salt and pepper, and remove the bay leaf. You can serve the soup as is or purée half until smooth in a blender – but remember that this will make it thicker. Season to taste.
