Roasted Root Vegetable Soup (Pret-A-Manger)

• 2 parsnips, peeled and roughly chopped
• 1/2 medium celeriac, peeled and roughly chopped
• 3 carrots, peeled and roughly chopped
• 1/4 medium swede, peeled and roughly chopped
• 2 medium potatoes, peeled and roughly chopped
• 1 tablespoon virgin olive oil
• 2 stalks celery, sliced
• 1 medium onion, roughly chopped
• 1 slice butter
• 900 ml vegetable stock (Marigold vegetable bouillon)
• sea salt
• coarse-ground black pepper
• 1 pinch dried rosemary or 1 sprig fresh rosemary
• 1 pinch dried sage
• 2 bay leaves

1. Heat the oven to gas mark 7/220u0b0C/425u0b0F.
2. Place the parsnip, celeriac, swede and half the chopped carrot on a roasting tray and mix it with the olive oil.
3. Roast for about 15-20 minutes until brown.
4. In a large saucepan, gently fry the onion, celery and the rest of the carrots in the butter until soft (around 10 minutes).
5. Add the vegetable stock, potato, bay leaves, sage and rosemary and simmer for 20 minutes until the potatoes are soft.
6. Remove the bay leaves and blend until smooth.
7. Stir in the roasted root vegetables and season with the salt and pepper.
8. Serve and enjoy.

parsnips, celeriac, carrots, swede, potatoes, virgin olive oil, stalks celery, onion, butter, salt, coarseground black pepper, rosemary, sage, bay leaves

Taken from www.food.com/recipe/roasted-root-vegetable-soup-pret-a-manger-341247 (may not work)