Christmas soup
Make this hearty and nutritious soup by combining seasonal vegetables with tangy Stilton. To make ahead, make the soup to the end of step 3. Cool and freeze. When ready to use, defrost the soup and reheat gently until piping hot. Recipe and image courtesy of Borderfields, borderfields.co.uk
Prep: 15 mins
Cook: 50 mins
Total: 1 hr 5 mins
Serves: 4
Ingredients
- 300g Parsnips (peeled and cut into chunks)
- 300g Carrots (cut into chunks)
- 300g Butternut squash (cut into chunks)
- 2 Onions (peeled and cut into quarters)
- 3 Garlic cloves (skin on)
- 3 Sprigs rosemary
- 2 tbsp Borderfields Cold Pressed Rapeseed Oil
- Salt and pepper
- 800ml Hot vegetable stock, made with 1 stock cube
- 50g Stilton, crumbled (or vegan alternative), plus extra to serve (optional)
- Natural (or plant-based) yoghurt or cream (optional)
- Paprika, to sprinkle (optional)
- Crusty bread, to serve
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Put the parsnips, carrots, butternut squash and onion in a large roasting tray and add the garlic and rosemary. Drizzle over the oil and season. Stir well to combine, then roast in the oven for 45-50 minutes until tender.
Step 2
Remove the roasting tray from the oven. Squash the garlic cloves with the back of a spoon and discard the skins. Stir the garlic purée through the vegetables.
Step 3
Transfer the vegetables to a blender. Add the vegetable stock and Stilton. Blend until smooth.
Step 4
Divide the soup between four bowls or mugs. Swirl through a little yoghurt and crumble over more Stilton, if liked. Season with black pepper and sprinkle with paprika, if using. Serve with crusty bread.
