Roasted root vegetable soup with thyme

Ingredients

• 400 g carrots
• 300 g parsnips
• 200 g celeriac
• 1 yellow onion
• 4 garlic cloves
• 2 tbsp olive oil
• 1 tsp dried thyme
• 800 ml vegetable stock
• Salt and black pepper
• Pumpkin seeds for topping

Method

1. 1Preheat oven to 200°C. Peel and roughly chop root vegetables. Toss on a baking tray with olive oil, thyme, salt, and pepper. Roast 30 min. Sauté onion and garlic in a pot until soft. Add roasted vegetables and stock. Simmer 10 min. Blend smooth. Serve with toasted pumpkin seeds.