Ingredients
3 carrots
1 parsnip
1 turnip
1 leek, sliced
1/2 onion, chopped
salt and pepper to taste
250ml water
Vegetable stock
Preparation method
1 Bake the vegetables in the oven on 200degrees for about 30 minutes.
2 Add to the vegetables to a blender with the hot water and stock.
3 Serve piping hot.
A gorgeously filling soup that is quick and easy to make.