Roasted Root Vegetable and Apple Soup
This week’s recipe makes the most of the late autumn harvest — using carrots, parsnips, and apples for a soup that’s both sweet and savoury, hearty enough for lunch but light enough for a starter.
It’s the kind of dish that fills the kitchen with that comforting, earthy aroma of roasted veg and makes you grateful for a bit of warmth after a day in the garden.
Ingredients
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 small swede, peeled and chopped
- 1 medium onion, roughly chopped
- 2 apples, peeled, cored and chopped (any cooking variety works well)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 litre vegetable stock
- Salt and freshly ground black pepper
- Optional: a splash of cream or a knob of butter to finish
Method
- Roast the vegetables
- Preheat the oven to 200°C (180°C fan).
- Place the chopped carrots, parsnips, swede, onion, and apples on a baking tray.
- Drizzle with olive oil, sprinkle over the cumin and smoked paprika, season with salt and pepper, and toss to coat.
- Roast for 30–40 minutes until the vegetables are tender and slightly caramelised at the edges.
- Blend the soup
- Tip the roasted vegetables into a large saucepan and pour in the vegetable stock.
- Bring to the boil, then reduce the heat and simmer for 10 minutes.
- Blend until smooth using a stick blender or food processor. Add more stock or water if needed to reach your preferred consistency.
- Finish and serve
- Taste and adjust seasoning. Add a little cream or butter for richness if you like.
- Serve hot with a sprinkle of fresh herbs, a swirl of cream, or a handful of toasted pumpkin seeds for texture.
Serving Suggestion
Serve with a slice of warm homemade bread — perhaps your pumpkin bread from last week — or a simple cheese toastie for an easy weekend lunch.
Why This Recipe Works
This soup captures the best of the season — the sweetness of apples and roots balanced by a touch of spice and smokiness. It’s a brilliant way to use up stored veg or gluts from the garden, and it freezes beautifully for later in winter.