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:

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


1 ½ litres water
salt and pepper to taste
2 dl crème fraîche
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How it's done

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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.

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