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Roasted Root Vegetable Soup with Goat Cheese Cream

Roasted Root Vegetable Soup with Goat Cheese Cream

Prep time: 45 minServes: 6

Pairs with

Roasted root veg sweetness and chèvre's tang want a medium-bodied white or dry rosé — a soup that feels like October.

Ingredients

  • 2 carrots, chunked
  • 2 parsnips, chunked
  • 1 celeriac, diced
  • 1 yellow onion, in wedges
  • 4 garlic cloves
  • 3 tbsp olive oil
  • Thyme
  • 800ml vegetable stock
  • Goat cheese cream: 100g chèvre, 2 tbsp cream
  • Toasted pumpkin seeds
  • Salt, black pepper

Method

  1. 11. Spread root veg, onion and garlic on a tray. Drizzle olive oil, scatter thyme. Roast at 200°C for 30 minutes.
  2. 22. Transfer to a pot. Pour in stock. Bring to a boil and blend smooth.
  3. 33. Season with salt and pepper.
  4. 44. Goat cheese cream: Mix chèvre and cream.
  5. 55. Serve the soup with a dollop of goat cheese cream and toasted pumpkin seeds.