500g root veg (carrots, parsnips, swede etc)
half bulb garlic
500ml veg stock
salt + pepper for seasoning
tbsp olive oil
Wash veg thoroughly and top and tail (alternatively wash and peel veg if you prefer.) Chop into large but similar sized chunks. Toss lightly in a baking tin with the olive oil and seasoning. Cut the top off the garlic so you can just see the cloves on the top and wrap in tin foil. Place this in the middle of the veg. Roast for approx 35 mins on 180 degrees – this time will depend on whether you have electric/fan/gas oven and how large your vegetable chunks are. If you can’t easily stick a fork in the veg, keep going until you can.
Once the veg is done, remove from the oven and unwrap the garlic from the foil. Carefully squeeze the garlic out of the bulb – this will come out in a lovely mush. If it’s not at all mushy you might need to pop it back in the oven for an extra 10 mins.
Now whizz whizz whizz with a hand blender or food processor, whilst combining the 500ml of veg stock gradually. If you prefer a thicker soup add less stock and if you like it thinner add more!
There you have it, easy peasy root veg soup. I like to add some nice mature cheese and eat with a nice big wedge of bread and butter.
Top tip for weaning – if you want to make up small quantities to lessen wastage, freeze the veg once roasted and cooled. When you want a quick meal for your baby take out a small portion of frozen veg, add boiling water and a small bit of low salt veg stock or just pepper and whizz it up. You don’t have to wait ages for soup to defrost or play the microwave game this way, handy for busy mummies who still want to serve cheap nutritious food.