Roasted White Vegetable Soup- Always Room for Improvement

My friend JT liked my post of the White Soup
and decided to make her version, with the ingredients she had.
She experimented by par -boiling the vegetables and then slow roasting them in butter and oil.
Into the blender, whiz up and voila Potage.

I cut the vege into large chunks I didn’t want them to be over roasted.
Plus I sautéed the cabbage instead of roasting. I think the flavour is improved this way
So here we go
A lovely soup

1/2 Cauliflower 350 gms 88 cals
1 large potato 235   164 cals
1 leek white part only 200 gms   122 cals
2 med parsnips 220 gms   165 cals
1 med swede 260 gms  68 cals
2 x stalk of celery 75 gms  11 cals
1 large onion peeled and quartered 200 gms   84 cals
1/2 white cabbage 500 gms  120 cals

20 gms olive oil   162 cals
50 gms unsalted butter  359 cals
Sea salt and freshly ground black pepper

10 gms olive oil 81 cals
1 tablespoon Stock powder
Cold Water about 2 litres
 

Cals  1423

Weight  4092


Cut all the vege except for the cabbage into large chunks
Cover with water
Add salt and bring to boil

Simmer for about 8 minutes till just starting to get tender
Strain and keep the stock
Set aside
Pre-heat oven to 160C

Into a roasting dish add butter and 20 gms olive oil
Pop into the oven to heat up
Add the drained vege toss around to coat with oils
Season with Salt and freshly ground black pepper
Into the oven around 50 minutes
After 30 mins take out the leeks and cauliflower before they get too caramelized.
It makes them bitter

Meanwhile
Slice cabbage
And sauté in 10 mls of oil for 5 minutes
Season with Stock powder, Vegeta is good but any chicken stock powder is also good
(Vegeta is Vegetarian and also Gluten Free)
Add reserved stock and simmer for about 10 minutes till cabbage is soft

Put the cauliflower and leeks that you have removed into the cabbage

Then add the rest of the roast vegetables 
Mix well and into the blender
Whiz till smooth
This amount will take 2 gos in the blender
Back into pot
Taste and adjust seasoning
I found it needed more salt and freshly ground black pepper

I popped some into a plastic container for my daughter to have for her dinner.
We had it for lunch.

4 ladlefuls only 139 calories
Filling and gorgeous.

Oh My friend Phil also made it and he added some spinach.
Nice addition