Roasted Root Vegetable Soup
"You can substitute pumpkin, turnip or celeriac for the swede (rutabaga), or just use a mixture - this is a very flexible recipe."
- Neven Maguire, chef/owner of the renowned MacNean House and Restaurant in Blacklion, County Cavan, Ireland; popular TV cooking star and cookbook author
1 small swede (rutabaga) cut into cubes
2 carrots, cut into cubes
1 parsnip, cut into cubes
3 tablespoons olive oil
4 tablespoons (1/4 cup) Kerrygold Irish Butter
1 onion, finely chopped
2 celery stalks, finely chopped
1 garlic clove, crushed
1 teaspoon chopped fresh thyme
1 quart (4 cups) vegetable stock
1/2 cup single cream (or substitute half and half)
Salt and freshly ground black pepper
Preheat oven to 400∞F. Place swede, carrots and parsnip on baking sheet and drizzle with 2 tablespoons olive oil. Season generously and roast for 25 to 30 minutes until golden brown and tender, shaking baking sheet occasionally to ensure even cooking.
Meanwhile, heat remaining tablespoon olive oil and butter in large heavy-based pot, and add onion, celery, garlic and thyme. Cook for 4 to 5 minutes until softened but not browned, stirring occasionally.
Add roasted root vegetables to pan and then pour in stock. Bring gently to boil, then reduce heat, cover and simmer for 25 to 30 minutes until completely tender, stirring occasionally. PurÈe with a hand blender until completely smooth.
To serve, stir cream into soup. Gently heat through and season to taste, then ladle into warmed bowls.
Note: You don't have to add the cream if you're watching the calories, but you might need a little extra stock to thin the soup.
Serves 4 to 6