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Roasted vegetable soup


By Chef Peter Webster of Bouquet Garni Catering



I was asked to speak to the Beaconsfield Ladies Group this week.  The topic for the talk was left up to me.  I decided to speak about the current trends in food.  One of the most prominent is the trend toward small.


A cocktail  dinatoire is the current buzz word.  Essentially, you are serving a dinner without the dinner plate, cutlery, table and chairs.  The courses are served by means of hors d’oeuvres.  The first course is usually soup.  I decided to prepare a roasted vegetable soup and serve it in a demi- tasse espresso cup.


Ingredients ( for 40  hors d’oeuvre size servings)


2 onions, peeled and roughly chopped

1 head of garlic, halved

6 carrots, peeled and roughly chopped

3 parsnips, peeled and roughly chopped

2 potatoes, washed and roughly chopped

1/2 head of cauliflower, roughly chopped

2 inch piece of fresh ginger, peeled and roughly chopped

1/3 cup canola oil

Salt and pepper

3 litres of stock ( I used chicken stock)


Put all the chopped vegetables in a roasting pan and drizzle with the canola oil, salt and pepper.  Roast in a preheated 375ºF oven for at least thirty minutes, stirring occasionally.   When the vegetables start to turn colour and the tips have a brown tinge, they are ready.


Pour the vegetables into a pot along with the stock.  Simmer for 30 minutes.  Using a blender, blend the soup in batches and pass through a sieve.


Reheat the soup, adjust the seasoning and serve in bowls or decorative mini cups.


Thank you Beaconsfield Ladies – you were a great audience!

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