Roasted Root Vegetable Winter Spiced Soup

Serves 4
Total Time
1 Hour 10 Minutes
750g of mixed squash and sweet potato in thick chunks/slice
3 medium carrots in thick slices
1 large white onion, chopped roughly
2 cloves of minced garlic
2 tsp of Billington’s Unrefined Golden Caster Sugar
½ tsp of fried chilli flakes
1 tsp of cumin seeds
1 tsp of ground cinnamon
1 ltr of good quality vegetable stock
½ tsp of fried chilli flakes
Olive oil
Salt and pepper to taste
Step 1

Preheat your oven to 200°C (180°C fan) gas mark 6.

Step 2

Season the squash, sweet potato and carrots, add 1 tbsp vegetable oil and rub into the veg to completely cover it.

Step 3

Place in the oven and roast for 20 minutes.

Step 4

Meanwhile, gently sweat the onion in a large saucepan with a little olive oil for around 10 minutes, then add the garlic and cook for a further minute or so.

Step 5

Add the golden caster sugar to the onions and keep stirring so it does not catch, and caramelize the onions for a few mins more until deep golden brown and sweet.

Step 6

Lastly add the dried chilli flakes and cumin to the onions and cook for a min or so until the fragrance from the spices is released, and set aside when cooked.

Step 7

After 20 minutes, remove the roasting vegetables, toss the cinnamon through them and roast for a further 15 to 20 minutes on 220°C (200°C fan) gas mark 6 until softened.

Step 8

Add the stock and all the vegetables to your onion pan, bring to the boil and simmer for 10 minutes.

Step 9

Blend, season and add a little more boiling water if you prefer a thinner consistency, but this is delicious served thick with heaps of crusty bread or toasty croutons.

Step 10

Top with a little more toasted cumin seeds to finish and a dash of good olive oil.

Recipe courtesy of Billington's

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily