Combining a variety of root veg with a refreshing sprout and pear topping, this unique soup recipe from Jeanette’s Healthy Living is a delicious way to get the most from this season’s produce.
It’s easy to adapt with a mix of root veggies, perfect for using up anything you have at home. Or, why not be an even bigger food waste hero by using whatever veg is left in the store at the end of the day, so it doesn’t go to waste?
Whichever veggies you end up using, this warm, hearty dish is just what you need as we come into the cooler months.
Overview:
Prep time: 20 minutes
Cook time: 30 minutes
Serves: 6 people
Ingredients:
2 sweet potatoes, peeled & cut into 1/2" pieces
2 carrots, peeled & cut into 1/2" pieces
200g turnip, peeled & cut into 1/2" pieces
2 parsnips, peeled & cut into 1/2" pieces
1 onion, chopped, peeled & cut into 1/2" pieces
3 tbsp olive oil
1 tsp dried thyme
1/2 tsp paprika
Salt & pepper, to taste
90g brussels sprouts, shredded
70g pear, diced
2 tbsp walnuts, toasted
1 tbsp balsamic vinegar
1 tbsp maple syrup
1.2 litres vegetable broth
Instructions:
Preheat the oven to 220℃ and line a baking tray with baking paper.
Prepare your root veg. Top tip: save the peels to use in homemade veggie stock.
Put the sweet potatoes, carrots, turnips, parsnips and onion in a large bowl with the oil, thyme, paprika and seasoning. Toss everything well so the veg is covered.
Put the veg on your prepared tray, spreading everything in a single layer.
Roast for around 30 minutes until the veg is tender.
In the meantime, put the shredded sprouts in a bowl with the pear, walnuts, balsamic vinegar and maple syrup. Toss so everything is well combined.
Once your root veg has finished roasting, put it in a blender with the broth and blend until it reaches your desired consistency.
Adjust the seasoning, if needed.
Ladle the soup into bowls then add some of your sprout-pear topping, and serve.
Storage tips
We recommend eating the sprout-pear topping straight away, but the soup can be stored to eat again later - once it’s cool, put it in an airtight container and keep in the fridge for up to 3 days, or in the freezer for up to 1 month.
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