Go Back

Roasted Root Veg Soup with Pesto

Ruth Green
Natuarlly sweet and deliciously creamy this soup is a perfect winter warmer and quick soup for lunch!
Course Main Course


  • 1 bunch carrots
  • 1 bunch parsnips
  • 1 whole butternut squash
  • 2 whole chopped onions
  • 3 whole garlic cloves
  • 1 drizzle extra virgin olive oil
  • 700 ml chicken or vegetable stock
  • 1 jar fresh pesto
  • 1 pot thick yogurt


  • preheat the oven to 180c
  • peel and chop all the veggies and ensure all they are all roughly the same size. ( keep the onion a little chunkier and the garlic cloves whole)
  • pop all the veggies onto a baking tray and drizzle with the olive oil, salt and pepper. Leave to roast for around 30-40 minutes. Give them a quick stir half way through.
  • Once the veg is golden and cooked through, pop into a blender along with the stock and blend. Check the thickness of the soup and slowly add the in the stock a little at a time to your chosen thickness.
  • Reheat the soup in a saucepan, and when ready pop into bowls and top with fresh pesto and swirl through the yogurt yummy!