Winter Root Vegetable Soup Serves 20 (Uploaded : 28/01/11. First cooked : 27/01/11. Recipe Rating 5/5) INGREDIENTS 750g Carrots (roughly chop - no need to peel) 750g Celeriac (roughly peeled and chopped) 750g Leeks (trimmed, washed, halved and cut into 2 inch lengths) 3 large onions (peeled and roughly chopped) 5 litres vegetable stock Olive oil for drizzling salt/pepper to taste METHOD 1. Prepare the vegetables and place in cooking pan. (The vegetables only need to be very rough, so the preparing does not need to take more than 15 minutes in total). Drizzle with oil and roast for 40 minutes at Gas Mark 8 (200C). 2. Put in pan, add stock and bring to boil. Season and simmer for 20-30 minutes. 3. Blend soup with a hand blender. (Not normally available at the Church. Let us know if you need us to bring a hand blender.)