Roasted autumn vegetable soup

Total time: 1hr 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 346 Kcal, 5g Protein, 25g Carbohydrates, 24g Fat


  • Vegetables
  • 350 g parsnips, cut into pieces
  • 250 g celeriac, cut into pieces
  • 250 g sweet potato, cut into pieces
  • 2 onions, quartered
  • 2 tbsp olive oil
  • 1 tsp salt
  • Soup
  • 1.5 litres water
  • 2 dl crème fraîche
  • salt and pepper to taste

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  • Vegetables

    In a bowl, mix the vegetables with the oil and salt. Place on a baking tray lined with baking paper.
  • To bake

    Approx. 60 mins. in the centre of an oven preheated to 200°C.
  • Soup

    Cook the vegetables in water for approx. 10 mins., puree, season. Serve with crème fraîche.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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