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Spooky Root Soup

Set the scene for a fright night with this delicious spooky soup.

  • Timer Prep 20 min
    Cook 60 min
  • Chart 290.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Chop the red onions. Peel, deseed and cut the butternut squash into chunks. Peel and chop the large carrots. Peel and chop the parsnip.

Method

  1. 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
  2. 2 Put the onion, spice blend, butternut squash, carrots and parsnips on a non-stick baking tray.
  3. 3 Drizzle with the oil and roast in the oven for 45 minutes to 1 hour, until tender, stirring halfway.
  4. 4 Put the roasted vegetables in a large saucepan with a little of the stock, and whizz with a hand blender until smooth.
  5. 5 Add the remaining stock and gently heat, stirring, until just before boiling.
  6. 6 Remove from the heat. Create the spider's web effect by using a piping bag to pipe a spiral of the cream on to the surface of the soup, then feather it with a cocktail stick drawn from the centre outwards at intervals.
  7. 7 Serve garnished with the harissa.
  • Average per serving
  • Calories 290.0kCal
  • Fat9.5g
  • Saturated1.6g
  • Salt1.24g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg