Roasted celeriac, parsnip, pea and bean soup

ingredients

• • 1 celeriac, peeled, cut into 2cm cubes
  • 2 parsnips, peeled, cut into 2cm cubes
  • 1 garlic bulb, cloves separated, unpeeled
  • 2 small onions, cut into wedges
  • 1/4 cup olive oil
  • 1 1/2 teaspoon dried chilli flakes
  • 1 1/2 teaspoon dried oregano
  • 250 gram truss cherry tomatoes
  • 6 cup vegetable stock
  • 2 cup water
  • 2 cup frozen broad beans, blanched, podded
  • 425 gram can butter beans, drained, rinsed
  • 1 cup frozen peas
  • 1 cup basil leaves, chopped
  • 1/2 cup parsley leaves, chopped
  • 1/3 cup chopped dill, plus extra to serve
  • 2 tablespoon lemon juice
  • finely grated parmesan to serve

method

• • 1

    Preheat oven to very hot, 220°C. Lightly grease and line an oven tray.

  • 2

    On tray, toss celeriac, parsnip, garlic and onion with olive oil, chilli flakes and oregano. Season. Roast for 25-30 minutes until golden and tender. Add tomatoes for the last 5 minutes until blistered. Remove garlic from skins.

  • 3

    In a saucepan, bring stock, water, celeriac, parsnip and onion mixture to the boil, stirring. Reduce to medium. Simmer, uncovered, for 10 minutes.

  • 4

    Add broad beans, butter beans and peas. Simmer for 5 minutes. Remove from heat, then stir basil, parsley, dill and lemon juice through. Season to taste.

  • 5

    Serve with parmesan, extra dill and blistered tomatoes.