Roasted vegetable & sage soup

PREP 15 MINS COOK 45 MINS SERVES 4 (AS A SNACK OR ENTREE)

1 parsnip, chopped

2 carrots, chopped 300g turnip, swede or celeriac, chopped

4 cloves garlic, unpeeled

1 tbsp olive oil, plus ½ tsp, extra Freshly ground black pepper

1 tsp maple syrup ¼ small bunch of sage, leaves picked,

4 whole, the rest finely chopped

750ml (3 cups) salt-reduced vegetable stock or gluten-free stock Pinch ground nutmeg

1½ tbsp low-fat natural yoghurt

1 Preheat oven to 180°C (fan-forced). Line a roasting tin with baking paper. Put the parsnip, carrot, turnip and garlic in a large bowl. Add 1 tbsp oil and season with pepper. Tip into the lined tin and roast for 30 minutes or until tender.

2 Drizzle the maple syrup and the chopped sage over the vegetables. Toss to combine. Roast for a further 10 minutes or until golden and glazed. Brush the whole sage leaves with ½ tsp oil and add to the roasting tin during the last 3-4 minutes to crisp up. Remove the whole leaves from the tin and set aside.

3 Scrape the vegetables into a saucepan. Squeeze the garlic out of the skins, discarding the papery shells, and add to the pan with the stock. Use a handheld blender to blend until very smooth and creamy. Bring to a simmer over medium heat. Stir in the nutmeg and season with pepper.

4 Divide the soup between serving bowls. Serve with a swirl of yoghurt and the crispy sage leaves.

Nutrition Info

PER SERVE 524kJ (125Cal), protein 3g, total fat 6g (sat. fat 1g), carbs 12g, fibre 6g, sodium 546mg • Carb exchanges 1 • GI estimate medium • Gluten-free option • Lower carb