roasted vegetable soup with crispy sage
fridge raid soup with parsnip, leeks, cauliflower, potato, onions and garlic
Ingredients
- 1 cauliflower
- 3 parsnips (large)
- 2 leeks
- 4 cloves or garlic
- 1 large onion
- 3 potatoes
- small bunch of sage
- 1.5 litres chicken stock (or vegetable stock)
- Parmesan rind (chunk of the rind from a block of Parmesan) optional
- 1 tbsp whole grain mustard
- 50 grams grated Parmesan
- salt and pepper
Instructions
- Preheat the oven to 180c
Chop the cauliflower, parsnips and leek and place in a large roasting pan. Peel the
potatoes and cut into cubes and add to the pan then peel the onion and garlic
and slice and toss together with the other veg. Drizzle over olive oil and
sprinkle on salt and pepper and roast for 20 minutes then toss and roast for a
further 20 minutes. check with a fork to see if the parsnips and potatoes are tender, if not roast for a further 10 to 20 minutes.Add stock to a pan with Parmesan rind and heat, leave until it is simmering. remove rind and pour into roasting pan and scrape to release any flavours from the pan then
pour into a blender, add 4 sage leaves, grated Parmesan, mustard and more salt and pepper to
your taste and purée. Pour into a sauce pan and warm through.In a pan fry some sage leaves in oil and use to garnish with some chopped walnuts. (keep the sage infused oil to drizzle over soup) add lots more salt and pepper (i love my soup with lots of freshly ground black pepper)