Roasted Root Vegetable Soup (Pret-A-Manger) Recipe

Name: Roasted Root Vegetable Soup (Pret-A-Manger)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 parsnips, peeled and roughly chopped; 1/2 medium celeriac, peeled and roughly chopped; 3 carrots, peeled and roughly chopped; 1/4 medium swede, peeled and roughly chopped; 2 medium potatoes, peeled and roughly chopped; 1 tablespoon virgin olive oil; 2 stalks celery, sliced; 1 medium onion, roughly chopped; 1 slice butter; 900 ml vegetable stock (Marigold vegetable bouillon); sea salt; coarse-ground black pepper; 1 pinch dried rosemary or 1 sprig fresh rosemary; 1 pinch dried sage; 2 bay leaves

Servings: persons

2 parsnips, peeled and roughly chopped
1/2 medium celeriac, peeled and roughly chopped
3 carrots, peeled and roughly chopped
1/4 medium swede, peeled and roughly chopped
2 medium potatoes, peeled and roughly chopped
1 tablespoon virgin olive oil
2 stalks celery, sliced
1 medium onion, roughly chopped
1 slice butter
900 ml vegetable stock (Marigold vegetable bouillon)
sea salt
coarse-ground black pepper
1 pinch dried rosemary or 1 sprig fresh rosemary
1 pinch dried sage
2 bay leaves

1
Heat the oven to gas mark 7/220u00b0C/425u00b0F.
2
Place the parsnip, celeriac, swede and half the chopped carrot on a roasting tray and mix it with the olive oil.
3
Roast for about 15-20 minutes until brown.
4
In a large saucepan, gently fry the onion, celery and the rest of the carrots in the butter until soft (around 10 minutes).
5
Add the vegetable stock, potato, bay leaves, sage and rosemary and simmer for 20 minutes until the potatoes are soft.
6
Remove the bay leaves and blend until smooth.
7
Stir in the roasted root vegetables and season with the salt and pepper.
8
Serve and enjoy.

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 parsnips, peeled and roughly chopped, 1/2 medium celeriac, peeled and roughly chopped, 3 carrots, peeled and roughly chopped, 1/4 medium swede, peeled and roughly chopped, and more.

Yes, Roasted Root Vegetable Soup (Pret-A-Manger) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Root Vegetable Soup (Pret-A-Manger)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions