This fall’s Roasted Vegetable Soup recipe

Based in Northiam, Sussex, the Great Dixter is this magnificent English garden created by Christopher Lloyd. A jewel of a decidedly British art of living, we’re (re)discovering it this autumn, in honor of the new book: Dixter’s Great Kitchen onAaron Bertelsenpublished by Editions Phaedon. Combining gardening tips and beautiful, quintessentially English seasonal recipes, the book notably includes a Roasted Vegetable Soup perfect for making this season.

The Great Dixter’s Roasted Vegetable Soup Recipe

For 8 people
-1 kg mix of root vegetables (pumpkin, parsnip, carrot, sweet potato or whatever you have under
hand), the ends are removed
-2 or 3 cloves of garlic, to taste, peeled and left whole
-3 tbsp. olive oil
– leaves of 4 sprigs of rosemary and 4 sprigs of thyme (or any other herb you have on hand), chopped
-75 cl vegetable broth, if necessary and more
– the juice of 1 lemon
– salt and pepper
-1⁄2 tsp. tablespoon chopped parsley, for garnish

Preheat the oven to 200°C (th. 6-7). Cut the vegetables into bite-size pieces and put them in a dish with the garlic. Mix the butter with the herbs, salt and pepper in a bowl. Pour over the vegetables and mix well. Bake for 30 to 40 minutes until soft and golden. Transfer everything to a saucepan and add the stock. Bring to a boil, reduce heat and simmer for 5 minutes. Let cool for a few minutes, then pour into a blender and puree to a smooth soup. Return to pot and reheat. Taste and adjust the seasonings. Add lemon juice and sprinkle with herbs, then serve.

“This comforting soup is a hearty meal to enjoy in the heart of winter that allows you to use good vegetables from the garden! The lemon juice cuts with the oil and gives the dish the energy we lack on these dreary and cold days. The soup heats up easily; you can make it in bulk and store it in the freezer.

Dixter’s Great Kitchen

The Great Dexter Cookbook, published by Phaidon editions, €29.95

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