Roasted Vegetable Soup Recipe This Fall

Based in Northiam, Sussex, Big Dixter this beautiful English garden is created Christopher Lloyd. A gem of a certain British art of living, we’re launching it this autumn in honor of a new book: Dixter’s Large Kitchen withAaron BertelsenEditions publishing house Phaidon. The book combines gardening advice with beautiful seasonal recipes that are typically English, in particular a roast vegetable soup is included, perfect for this season.

Great Dixter’s Roasted Vegetable Soup Recipe

For 8 people
– 1 kg of mixed root vegetables (pumpkin, parsnip, carrot, sweet potato or any other
hands), ends removed
-2 or 3 cloves of garlic to taste, peeled and left whole
-3 tbsp. olive oil
-leaves of 4 sprigs of rosemary and 4 sprigs of thyme (or any other herb you have on hand), chopped
-75 cl of vegetable broth, if necessary more
– juice of 1 lemon
– salt and pepper
-1⁄2 tsp. a tablespoon of chopped parsley, for decoration

Preheat the oven to 200°C (6-7 hours). Cut the vegetables into small pieces and put them in a mold with garlic. Mix the oil with the herb, salt and pepper in a bowl. Pour over the vegetables and mix well. Bake for 30 to 40 minutes until soft and golden. Transfer everything to a pot and add the broth. Bring to a boil, reduce heat and cook for 5 minutes. Allow to cool for a few moments, then pour into a blender and blend into a smooth soup. Return to the pot and reheat. Taste and adjust seasonings. Add lemon juice and sprinkle with herbs, then serve.

“This comforting soup is a wholesome meal to enjoy in the dead of winter that makes use of good vegetables from the garden! Slices of lemon juice with oil gives the dish an energy that we lack in these dark and cold days. The soup heats up easily; you can make it in bulk and store it in the freezer.’

Dixter’s Large Kitchen

The Great Dexter Cookbook, published by Phaidon, €29.95

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