Roasted Roots and Sage Soup Recipe
Introduction
This Roasted Roots & Sage Soup is a comforting and flavorful dish, perfect for chilly days. Roasting the vegetables brings out their natural sweetness, while crispy sage leaves add a lovely herbal touch. It’s creamy, easy to make, and sure to warm you up.
Ingredients
- 1 parsnip, peeled and chopped
- 2 carrots, peeled and chopped
- 300g turnip, swede, or celeriac, chopped
- 4 garlic cloves, skin left on
- 1 tbsp rapeseed oil, plus ½ tsp
- 1 tsp maple syrup
- ¼ small bunch of sage, leaves picked (4 whole, the rest finely chopped)
- 750ml vegetable stock
- Grating of nutmeg
- 1½ tbsp fat-free yogurt
Instructions
- Step 1: Heat the oven to 200°C (180°C fan, gas mark 6). Toss the chopped root vegetables and garlic cloves (with skin on) in 1 tbsp rapeseed oil and season with salt and pepper. Spread them out on a baking tray.
- Step 2: Roast the vegetables and garlic for 30 minutes until tender. Then, toss them with the maple syrup and the finely chopped sage. Roast for another 10 minutes until they are golden and glazed.
- Step 3: Brush the whole sage leaves with the remaining ½ tsp oil and add to the baking tray in the last 3 to 4 minutes of roasting. This crisps up the sage. Remove the tray from the oven and set the crispy leaves aside.
- Step 4: Scrape the roasted vegetables into a pan. Squeeze the roasted garlic cloves out of their skins, discarding the skins, and add to the pan along with the vegetable stock.
- Step 5: Blend the mixture with a stick blender until very smooth and creamy. Bring the soup to a gentle simmer and season with salt, pepper, and a grating of nutmeg.
- Step 6: Divide the soup between bowls. Serve with a swirl of fat-free yogurt and garnish with the crispy sage leaves.
Tips & Variations
- For a richer soup, swap fat-free yogurt for crème fraîche or sour cream.
- Add a pinch of chili flakes with the spices for a subtle heat.
- Use any combination of root vegetables you like, such as sweet potatoes or parsnips.
- If you prefer, use olive oil instead of rapeseed oil for a slightly different flavor.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Avoid boiling when reheating to maintain the creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegan?
Yes, simply omit the yogurt or use a plant-based alternative like coconut yogurt or cashew cream to keep it vegan.
What if I don’t have a stick blender?
You can use a regular blender in batches. Make sure to let the soup cool slightly before blending and blend carefully to avoid spills.
Print
Roasted Roots and Sage Soup Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A comforting and flavorful Roasted Roots & Sage Soup featuring roasted parsnips, carrots, and turnip, glazed with maple syrup and infused with fresh sage. This creamy vegetable soup is smooth, warmly spiced with nutmeg, and finished with a swirl of fat-free yogurt and crispy sage leaves for texture and tang.
Ingredients
Vegetables
- 1 parsnip, peeled and chopped
- 2 carrots, peeled and chopped
- 300g turnip, swede, or celeriac, chopped
- 4 garlic cloves, skin left on
Seasonings & Oils
- 1 tbsp rapeseed oil, plus ½ tsp for brushing sage leaves
- 1 tsp maple syrup
- ¼ small bunch sage, leaves picked; 4 whole leaves for crisping, rest finely chopped
- Grating of nutmeg
- Salt and black pepper, to taste
Liquids & Dairy
- 750ml vegetable stock
- 1½ tbsp fat-free yogurt, for serving
Instructions
- Preheat and prepare vegetables: Heat the oven to 200°C (180°C fan/gas mark 6). Peel and chop the root vegetables (parsnip, carrots, turnip/swede/celeriac) and leave the garlic cloves unpeeled with their skins on.
- Roast the roots and garlic: Toss the chopped root vegetables and whole garlic cloves with 1 tablespoon of rapeseed oil, season with salt and pepper, then spread them evenly on a baking tray. Roast in the oven for 30 minutes, or until the vegetables are tender when pierced with a fork.
- Glaze and add sage: Remove the tray and toss the roasted vegetables with the maple syrup and the finely chopped sage leaves. Return to the oven and roast for another 10 minutes until the vegetables are golden and glossy.
- Crisp sage leaves: Brush the 4 whole sage leaves with ½ teaspoon of rapeseed oil. Add these to the baking tray during the last 3 to 4 minutes of roasting so they crisp up nicely. Once done, remove from the oven and set the crispy sage leaves aside for serving.
- Prepare the soup base: Scrape the roasted vegetables and garlic into a large pan. Squeeze the roasted garlic cloves out of their skins into the pan, discarding the skins. Pour in the vegetable stock.
- Blend the soup: Using a stick blender, blend the mixture until very smooth and creamy. Heat the soup gently to a simmer on the stovetop, then season with salt, freshly ground black pepper, and a grating of nutmeg to enhance the flavors.
- Serve: Ladle the soup into bowls. Garnish each portion with a swirl of fat-free yogurt and top with the crispy sage leaves for a flavorful and elegant finish.
Notes
- You can use turnip, swede, or celeriac interchangeably depending on availability and preference.
- Using unpeeled roasted garlic gives a mellower, sweeter garlic flavor after roasting.
- For a richer soup, substitute full-fat yogurt or add a splash of cream.
- The crispy sage leaves add a delightful texture contrast, so don’t skip this step.
- Adjust seasoning after blending as roasting can intensify flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: British
Keywords: roasted root vegetable soup, sage soup, healthy soup, creamy vegetable soup, autumn soup, low fat soup
