Roasted Vegetable Soup Recipe | Food Network UK

Ingredients

• For the soup
• 1l chicken stock, preferably homemade
• 500g roasted winter vegetables, recipe follows
• Salt and freshly ground black pepper
• For serving:
• Brioche croutons, recipe follows
• Good olive oil
• For the roasted winter vegetables
• 500g carrots, peeled
• 500g parsnips, peeled
• 1 large sweet potato, peeled
• 1 small butternut squash (about 2 pounds), peeled and seeded
• 3 tbsps good olive oil
• 1 1/2 tsps salt
• 1/2 tsp freshly ground black pepper
• 2 tbsps chopped fresh flat-leaf parsley
• For the brioche croutons
• 170g brioche loaf or challah
• 1 tbsp good olive oil
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper