This fall roasted vegetable soup recipe

Located in Northiam, Sussex Great Dixter is this great English garden created by Christopher Lloyd. A certain jewel of the British art of living, we are (re)discovering it in honor of a new book this autumn: Great Dixter Kitchen aboutAaron Bertelsenpublished by Editions Phaidon. Combining gardening advice and beautiful seasonal recipes, usually in English, the book features a roasted vegetable soup, perfect for this season.

Great Dixter’s Roasted Vegetable Soup Recipe

for 8 people
-1 kg vegetable mixture (pumpkin, parsnip, carrot, sweet potato or whatever you have
hand), ends removed
-2 or 3 garlic cloves, to taste, peeled and left whole
-3 tbsp. olive oil
– 4 sprigs of rosemary and 4 leaves of thyme (or any other herb you have at hand) chopped
-75 cl vegetable broth, more if needed
– Juice of 1 lemon
– salt and pepper
-1⁄2 tsp. a tablespoon of chopped parsley, for garnish

Heat the oven to 200°C (th. 6-7). Cut the vegetables into bite-sized pieces and place in a bowl with the garlic. In a bowl, mix the oil with the herbs, salt and pepper. Pour over the vegetables and mix well. Bake for 30-40 minutes until soft and golden. Put everything in a saucepan and add the broth. Bring to a boil, reduce heat and simmer for 5 minutes. Allow to cool for a few moments, then pour into a blender and blend into a smooth soup. Return to the saucepan and reheat. Taste and season. Add lemon juice and sprinkle with herbs and serve.

“This comforting soup is a wholesome meal to enjoy in the middle of winter, which allows you to use good vegetables from the garden! The lemon juice slices together with the oil and gives the dish an energy that we lack in these dark and cold days. The soup heats up easily; you can prepare it in bulk and store it in the freezer.

Great Dixter Kitchen

Cookbook Great Dexter published by Phaidon editions, 29.95 euros

Leave a Comment

Your email address will not be published. Required fields are marked *