A hearty soup for cold days. The crispy sage leaves on top bring this soup to the next level.
Typical nutritional content (per portion)
4 carrots
1 parsnip
1 large red onion
500g baby potatoes, washed (skins left on)
1 handful of fresh sage (alternatively can use thyme or rosemary)
2 litres low-salt vegetable stock
2 bay leaves
3 tablespoons maple syrup
1 teaspoon olive oil
½ teaspoon ground nutmeg
1 tablespoon apple cider vinegar (or any wine vinegar)
Preheat the oven to 180°C (fan). Peel and chop the carrots, parsnip and onion into small bite sized pieces. Quarter the baby potatoes but leave them unpeeled.
Spread the vegetables evenly onto a baking tray lined with baking paper, drizzle with the olive oil, maple syrup and nutmeg. Roast for 25 minutes, moving the vegetables around occasionally to ensure they all cook evenly.
Add the sage leaves and roast for a further 10 minutes until the carrots are soft right through to the centre. Put a few roasted sage leaves aside for the garnish.
While the veg are cooking, heat the vegetable stock, bay leaves and pepper in a large pot to a simmer.
Take the roasted vegetables out of the oven. Remove the bay leaves and add the roasted vegetables and vinegar to the vegetable stock pot. Using a hand blender, blend the mixture until it is smooth and creamy. Season to taste with pepper or additional vinegar as needed. Spoon into bowls and garnish with the crispy roasted sage leaves.
