This Soup is one of my favorite flavor combinations ever. 💯
It is so hearty & so, SO delicious. Mainly made up of winter root veg, parsnips, sweet potato, carrots, a little roasted red pepper & some fresh herbs. 🍠🥕🌶🌱
It is super simple, satisfying & SO cozy! I might have to make another batch tonight. Inspired by all of the Imperfect Produce and Seasonal Vegetables that we have in abundance this time of year! I always seem to have a few sweet potatoes on hand and red peppers for sure!
Growing up at our house, parsnips were sacred to me, every Sunday dinner I would ask if my mum could make DOUBLE parsnips, I’m sure she did but I still always wanted more parsnips! (Also no-one roasts parsnips like her, I still haven’t quite worked out the secret!!)
This soup gets a little sweetness form the parsnips and the roasted red pepper, heartiness from the sweet potato & carrots and then the freshness from the herbs. Such a great soup for this freezing weather we are all having currently! ❄️
We hope you love it as much as we do, and if you do make it you’ll tag #ivgreenhouse so we can see your creations!!
Love The Greens X
- 2 Onions diced
- 5 carrots diced
- 4 parsnips diced
- 2 sweet potatoes diced
- 1 Roasted Red Pepper
- 3 crushed garlic cloves
- 48 oz (1.5 carton) stock (We used chicken stock (but vegetable stock is great too!))
- 4 oz. greek yogurt (half an individual pot)
- Sprig of rosemary
- Sprig of Thyme
- Salt & Pepper
- Pre-heat your oven to 425 F.
- Cut your red pepper in half and scrape out the seeds, put face down on a parchment lined baking sheet and pop in the oven for 20 minutes until the skin is blistered and peels off super easily!
- Whilst they are roasting prep your other veggies.
- Start by browning your onions in a heavy bottom large soup pan (we love our le cruset 6 qt. pot) with a little olive oil over a medium heat. Once they've got some light brown color, add in all of your other veggies including crushed garlic and stir to combine.
- Allow this to cook for 5-10 minutes until starting to get tender.
- Remove your pepper form the oven and peel the skin off, it should come away very easily - scrape the pepper into the pot with the other veggies. Add a tsp. of salt & pepper.
- Cover with your stock and add in your sprig of rosemary & Thyme (whole), bring to a boil, cover and simmer for 40 minutes until all veggies are tender.
- Allow your soup to cool a little, remove your rosemary & thyme sprigs (which should be void of any leaves) and puree with a handheld blender or carefully (in batches) in a blender.
- Once smooth, stir in the greek yogurt & taste. Add a little more slat or pepper to desired taste!
- You can serve now or reheat later and serve!
