Love Soup (Jack Monroe)

Tips: Add a swirl of natural yoghurt and/or honey at the end, to make this soup extra special. Since it's quite a lot of effort for a soup, make double the amount and freeze half of it, for an indulgent treat on tap. You can replace the fresh carrots with a small tin of carrots. Simply drain and rinse them, and add in place of the chopped carrots - halving the roasting time, since they will cook more quickly than their fresh counterparts. The same rule applies to tinned potatoes, but as these tend to be small, use 4 or 5. Notes: Use juice and zest of half a lemon, or 1 tbsp bottled lemon juice.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180C.

Step 2

First make the marinade for the vegetables. Measure the oil into a tea cup, jug or other small receptacle. Finely grate the lemon zest into the oil, peel and crush the garlic and grate the ginger, then add them too. Finely chop the herbs and add to the mixture. Squeeze the lemon juice in – as much of it as you can squish out – then stir together and set aside.

Step 3

Peel the onion, chop into quarters and place in a roasting dish. Wash then chop the carrots into thick rounds and add to the roasting dish. Peel and dice the potato and add it too. Pour the marinade over the top and shake to coat the vegetables. Pop the roasting dish into the preheated oven for 40 minutes or so, shaking occasionally to loosen the vegetables an re-coat in the marinade.

Step 4

When the carrots and potatoes are tender, remove the vegetables from the oven and tip into a blender. Dissolve the stock cube in 500ml boiling water and pour into the blender to cover the veg. Blend until smooth, and serve with a flourish of parsley and a smile.

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