Easy Garlic & Herb Roast Vegetable Soup

Easy Garlic & Herb Roast Vegetable Soup

Recipe by Julie Friend

Julie Friend won Masterchef in 1997 and is now a marketing chef, food and recipe writer, teacher and consultant.


By roasting the vegetables first, this soup takes on a whole different depth & dimension.

  • Cauliflower
  • Parsnips
  • Onion
  • Ras el Hanout Spice Mix
  • Kentish Oils Rapeseed with garlic


  1. Chop the vegetables up into small chunks, combine with the spice mix and drizzle with a generous helping of Kentish Oils Rapeseed Oil blended with Garlic.
  2. Roast at 180 degrees until well coloured and cooked through.
  3. Pop the vegetables in a pan with vegetable stock, bring to the boil and simmer for a while, then blitz everything together.
  4. Add a little milk or cream to taste.