Warm up the family with Curtis Stones hearty roast vegetable soup.
- Position a rack on the bottom of the oven and preheat the oven to 230C (210C fan-forced). Place a heavy rimmed baking tray in the oven.
- In a large bowl, toss the carrots, swede and celeriac with 1 tablespoon of oil and sprinkle with sea salt flakes. Spread the vegetables on the preheated baking tray. Tear the tomatoes into pieces and place around the vegetables (reserve the canned tomato juices for another use). Roast the vegetables, turning occasionally, for about 30 minutes, or until they are caramelised and crisp-tender.
- Meanwhile, in a large heavy pot over medium heat, add the remaining 2 tablespoons of oil. Add the celery, onion, garlic and rosemary and cook, stirring occasionally, for about 8 minutes, or until the onions are tender. Stir in the stock and bring to a simmer. Reduce the heat to medium-low, add the macaroni and simmer for about 10 minutes, or until the macaroni is almost tender.
- Stir the roasted vegetables into the soup. Bring the soup to a simmer and stir in the beans and silverbeet. Cook for about 5 minutes, or until the silverbeet is tender. Season with salt and freshly ground black pepper.
- Ladle the soup into bowls. Drizzle with some oil. Finely grate the Parmesan over, if desired, and serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set