Roasted autumn vegetable soup

Roasted autumn vegetable soup

Total: 1 hr 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / people: 346 kcal
, Fat: 24 g
, Carbohydrate: 25 g
, Protein: 5 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


350g parsnips, cut into pieces
250g sweet potatoes, cut into pieces
250g celeriac, cut into pieces
2 onions, quartered
2tbsp olive oil
1tsp salt


1 ½litres water
salt and pepper to taste
2dl crème fraîche
Purchase ingredients now

How it's done


In a bowl, mix the vegetables with the oil and salt. Place on a baking tray lined with baking paper.

To bake

Approx. 60 mins. in the centre of an oven preheated to 200°C.


Cook the vegetables in water for approx. 10 mins., puree, season. Serve with crème fraîche.

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!