• 1kg a mixture of carrots, parsnips and turnips
  • 3 cloves of garlic
  • 4 sprigs of rosemary and thyme
  • 1 large onion
  • Olive oil
  • Butter
  • Salt and freshly ground black pepper

Preheat the oven to 200C (400F/Gas mark 6).

Peel the root vegetables, chopping the medium-sized carrots and parsnips in half and bigger ones into large pieces.

Chop the turnip into similar size pieces.

Parboil for a few minutes and drain.

Put them into a roasting tin, drizzle a little olive oil and/or butter over them.

Peel the garlic cloves and add them to the tin together with the herbs.

Roast the roots in the oven for about 30 minutes, or until the roots are beginning to caramelise on the outside and are tender inside. Chop up the onion.

Heat a little butter in a pan and cook the onion until soft.

Add the roasted roots and cover with water or stock.

Season and cook for about 5-10 minutes, and then puree.

You may need to add extra liquid to thin the soup down.

Taste to check seasoning.

Serve with a little cream or yoghurt.