Description
A warm and comforting roasted roots and sage soup featuring tender, caramelized root vegetables blended into a creamy, flavorful broth. Perfect for chilly days, this soup combines parsnips, carrots, and turnip with aromatic garlic and sage, enhanced with a touch of maple syrup and finished with a swirl of fat-free yogurt for added creaminess and a crispy sage garnish.
Ingredients
Scale
Vegetables & Herbs
- 1 parsnip, peeled and chopped
- 2 carrots, peeled and chopped
- 300g turnip, swede or celeriac, chopped
- 4 garlic cloves, skin left on
- ¼ small bunch of sage, leaves picked (4 whole, the rest finely chopped)
Oils & Sweetener
- 1 tbsp rapeseed oil
- ½ tsp rapeseed oil (for brushing sage leaves)
- 1 tsp maple syrup
Liquids & Dairy
- 750ml vegetable stock
- 1½ tbsp fat-free yogurt
Spices & Seasonings
- Seasoning (salt and pepper) to taste
- Grating of nutmeg
Instructions
- Preheat and prepare roots: Heat the oven to 200°C (180°C fan) or Gas Mark 6. Toss the parsnip, carrots, turnip (or swede/celeriac), and whole garlic cloves (skin left on) with 1 tablespoon of rapeseed oil and season with salt and pepper. Spread everything onto a baking tray in a single layer.
- Roast vegetables: Place the tray in the oven and roast the vegetables for 30 minutes until tender and cooked through.
- Add maple syrup and sage: Remove the tray and toss the roasted vegetables with 1 teaspoon of maple syrup and the finely chopped sage leaves. Return the tray to the oven and roast for an additional 10 minutes until the vegetables are golden and beautifully glazed.
- Crisp sage leaves: Brush the 4 whole sage leaves with ½ teaspoon of rapeseed oil. Add them to the baking tray during the last 3 to 4 minutes of roasting to crisp them up. Once crisp, remove the sage leaves from the oven and set aside for garnish.
- Blend soup: Transfer the roasted vegetables and garlic (squeeze the softened garlic out of the skins, discarding the skins) into a pan. Add the vegetable stock and use a stick blender to blend the mixture until very smooth and creamy.
- Simmer and season: Bring the blended soup to a gentle simmer over medium heat. Season with salt, freshly ground black pepper, and a grating of nutmeg to taste. Stir well.
- Serve: Ladle the soup into bowls. Add a swirl of fat-free yogurt on top and garnish with the crispy sage leaves. Serve immediately and enjoy.
Notes
- Make sure to remove the papery skin from the garlic after roasting to avoid bitterness.
- Maple syrup adds a slight sweetness that balances the earthiness of the root vegetables.
- You can substitute the vegetable stock with chicken stock if preferred.
- For a vegan version, omit the yogurt or use a plant-based alternative.
- The soup stores well in the fridge for up to 3 days and can be frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: British
Keywords: roasted root vegetable soup, sage soup, creamy vegetable soup, healthy roast soup, autumn soup recipe
