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Organic Roasted Root Vegetable Soup
Ingredients:
2 tablespoons organic olive oil
1 small butternut squash, peeled, deseeded and cubed
2 organic carrots, peeled and sliced into thick rounds
1 large organic parsnip, peeled and cubed
2 organic leeks, thinly sliced
1 organic onion, peeled and quartered
2 bay leaves
4 thyme sprigs or 1 teaspoons dried thyme
3 rosemary sprigs or 2/3 teaspoons dried rosemary
5 cups organic vegetable stock
Salt and ground organic black pepper
Organic sour cream to serve
Instructions:
Preheat oven to 375F. Pour organic olive oil into a large bowl and add organic vegetables, thyme, rosemary and bay leaves. Sprinkle with organic salt and pepper. Toss well until coated in oil. Place vegetables on a non stick tray in a single layer. Roast vegetables in preheated oven for approximately 45 minutes or until tender. Turn occasionally to ensure they brown evenly.
Remove from oven, discard herbs and transfer vegetables to a large pan. Pour stock over the vegetables and bring to a boil. Reduce heat and simmer for approximately 10 minutes. Remove soup from heat and leave to cool slightly. Transfer soup to a blender and blend until smooth.
Return soup to pan and gently heat through. Serve into warm bowls and garnish with a swirl of organic sour cream.
