storm day vegetable soup - quick and easy
Author: michelle hooton
  • 1 large russet potato
  • 4 carrots
  • 2 parsnips
  • ½ small turnip
  • 1 small butternut squash
  • 1 large yellow onion
  • 1 shallot
  • 4 cloves of garlic
  • 6 dried bay leaves
  • 1 tablespoon dried summer savoury leaves
  • Sea salt and freshly ground pepper
  • Extra virgin olive oil
  • 4 cups soup broth
  1. Peel and roughly chop all of the vegetables.
  2. Drizzle 3 tablespoons of olive oil over the bottom of a shallow roasting pan.
  3. Add the chopped veggies.
  4. Drizzle 2 more tablespoons of oil over the top and give it all a toss.
  5. Sprinkle with bay leaves, summer savoury, sea salt and pepper.
  6. Place roasting pan in the preheated oven on the bottom rack for 30 minutes.
  7. Prepare soup broth assuming your using something commercial like me…
  8. Scrape all of the vegetables and bits off the roasting pan into a soup pot.
  9. Add broth and bring to just before the boil.
  10. Remove from heat and lunch is ready!
You’ll need to taste for salt if you’re using a commercial broth. They’re all different. Also, you can add canned or fresh tomatoes, chopped spinach or Swiss chard, sliced mushrooms, bell peppers…Basically anything you have in your fridge!
Recipe by bite at