Roasted Veggies and Sage Soup
Roasted Veggies and Sage Soup



  • 1 parsnip, chopped
  • 2 carrots, chopped
  • 300g celeriac, chopped
  • 4 garlic cloves
  • 1 tbsp oil
  • 1 tsp maple syrup
  • ¼ bunch of sage
  • 750ml veg stock
  • Grating of nutmeg
  • 1 tbsp yoghurt
  • Heat the oven to 200C. Toss the veggies and garlic with a tbsp of oil, season well, and roast for 30 mins or until nicely tender. Toss with the sage and maple syrup, then roast for 10 mins more.
  • Scrape the lot into a saucepan, add the stock, and blend with a stick blender until smooth and creamy. Serve with a couple of sage leaves, a grating of nutmeg, and a dollop of yoghurt. Nice!
45 mins
2 serving

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