Roasted winter vegetable soup

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Prep Time: 45 minutes
Servings: 6
Cooking Time: 1½ hours
  • - generous handful of fresh parsley
  • 6 - whole garlic cloves
  • - salt and freshly ground black pepper
  • 2.5 litres - water
  • 1 - bunch leeks
  • - salt and freshly ground black pepper
  • - grated rind of 1 orange
  • 4 - large carrots
  • 250ml - barley or lentils
  • 1 - turnip
  • 250g - butternut
  • - olive oil
  • - 1 bay leaf
  • - fresh rosemary and thyme
  • 15ml - honey
  • 2 - handfuls of chopped celery
  • 4 - large parsnips
  • 1 - onion, chopped

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.

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