Name: Roasted vegetable soup
Prep time: 20 min
Cook time: 10 min
Yield: 3
Ingredients: For the soup; 1l chicken stock, preferably homemade; 500g roasted winter vegetables, recipe follows; Salt and freshly ground black pepper; For serving:; Brioche croutons, recipe follows; Good olive oil; For the roasted winter vegetables; 500g carrots, peeled; 500g parsnips, peeled; 1 large sweet potato, peeled; 1 small butternut squash (about 2 pounds), peeled and seeded; 3 tbsps good olive oil; 1 1/2 tsps salt; 1/2 tsp freshly ground black pepper; 2 tbsps chopped fresh flat-leaf parsley; For the brioche croutons; 170g brioche loaf or challah; 1 tbsp good olive oil; 1/4 tsp salt; 1/8 tsp freshly ground black pepper