Take comfort on cold days with a warming bowl of soup. Ours is full of veg, making it tasty, healthy and low in calories and fat
Prep:15 mins
Serves 2
1 parsnip, peeled and chopped2 carrots, peeled and chopped300g turnip, swede or celeriac, chopped4 garlic cloves, skin left on1 tbsp rapeseed oil, plus ½ tsp1 tsp maple syrup¼ small bunch of sage, leaves picked, 4 whole, the rest finely chopped750ml vegetable stockgrating of nutmeg1½ tbsp fat-free yogurt
STEP 1Heat the oven to 200C/180C fan/gas 6. Toss the root vegetables and garlic with 1 tbsp oil and season. Tip onto a baking tray and roast for 30 mins until tender. Toss with the maple syrup and the chopped sage, then roast for another 10 mins until golden and glazed. Brush the whole sage leaves with ½ tsp oil and add to the baking tray in the last 3-4 mins to crisp up, then remove and set aside.STEP 2Scrape the vegetables into a pan, squeeze the garlic out of the skins, discarding the papery shells, and add with the stock, then blend with a stick blender until very smooth and creamy. Bring to a simmer and season with salt, pepper and nutmeg.STEP 3Divide between bowls. Serve with a swirl of yogurt and the crispy sage leaves.
