Chunky Roast Baby Root Vegetable Soup with Crispy Kale Chips and Red Quinoa

This is a real soul-warming and nourishing soup. It’s a great way to use those underrated baby vegetables and the colours are beautiful too!

RECIPE INFO

Serves 6

Preparation Time
min

Cook time
min

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INGREDIENTS

  • 3 Tbsp. olive oil
  • 8 baby leeks, chopped
  • 6 cloves garlic, chopped
  • 6 potatoes, peeled and chopped
  • 10 large turnips, chopped
  • 1 – 2 litres vegetable stock
  • 250g crème fraiche
  • Sea salt and freshly ground black pepper

Roasted baby vegetables:

  • 2 Tbsp. olive oil
  • 10 baby beetroots, peeled and quartered
  • 20 baby rainbow carrots, cut into thirds
  • 20 baby turnips, halved
  • 20 radishes, halved and whole

Kale chips:

  • 80g kale
  • 1 – 2 Tbsp. olive oil
  • Sea salt
  • 150g Red quinoa, cooked

METHOD

For the soup, sweat the leeks and garlic in olive oil in a Le Creuset 20cm Stainless Steel Professional Deep Casserole for 5 minutes. Add the potatoes and turnips and sauté for a further 5 minutes before ladling over just enough warm vegetable stock to cover the vegetables. Simmer for 45 minutes or until the vegetables are tender. Remove from the heat and leave aside to cool.

Blend in a food processor with the crème fraiche until smooth, adding more stock if too thick. Pour back into your cleaned casserole and heat to warm through. Season to taste.

For the roasted vegetables, preheat the oven to 200°C. Arrange the beetroots and carrots on a baking tray with olive oil and seasoning, and roast for 10 minutes. Then add the turnips and radishes and roast for a further 10 – 15 minutes until just cooked through.

For the kale chips, remove the stalks and toss the leaves in olive oil and salt. Arrange each leaf separately on a baking tray and roast for 5 – 10 minutes until crisp.

Fold the roast baby vegetables into the creamy base of your soup, serve with cooked quinoa and top with crispy kale chips. Drizzle with extra virgin olive oil and a squeeze of lemon juice.

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