Barnet soup

Great for left over roast veg! Use what you have and substitute instead of those below roasted from scratch.

Oliver Rowe from Urban Chef

For 4

2 parsnips, peeled
3 large beetroot, peeled
2 large waxy potatoes (such as charlotte or pink fir apple), peeled
2 large carrots, peeled
2 cloves garlic, peeled and crushed
salt and freshly ground black pepper
8 tbsp olive oil
1 large onion
4 sticks celery
2 large leeks
850ml/1½ pints chicken or vegetable stock (water is fine if you don't have either)
1½ tsp freshly grated horseradish

To serve
4 tbsp crème fraîche
1 tsp olive oil, plus extra for drizzling
a squeeze of lemon
4 slices of good, crusty white bread
butter

Method
1. Preheat the oven to 240C/460F/Gas highest setting.
2. Chop the parsnips, beetroot, potatoes and carrots into generous chunks. Toss them in a large bowl with the garlic, salt, pepper, and 4 tbsp of the olive oil. Spread them out on a baking tray in a layer no more than one deep and place in the middle of the oven. Cook the vegetables until they're soft and have taken on a bit of colour.
3. While the root vegetables are cooking, peel and chop the onion into 1cm/½inch pieces. Wash, peel and chop the celery and clean the leeks. Leeks can hold earth between the leaves so once you've trimmed off most of the green parts, split them nearly all the way down lengthwise, just stopping short at the root end, and rinse them well in cold water. When they're really clean, quarter them lengthwise and slice into 1½ cm/¾-inch slices.
4. Heat the remaining 4tbsp of olive oil in a large stainless steel saucepan or stockpot until almost smoking. Add the onions, give them a good stir and add a nice pinch of salt. When they've softened turn the heat down to medium. When they've started to go a lovely golden brown, add the celery. When that's softened add the leek. When that in turn is nice and soft but not browned, add the stock and the roast vegetables when they're ready. Simmer for fifteen minutes.
5. While the soup is cooking, stir the horseradish into the crème fraîche with a teaspoon of olive oil and the lemon juice and season well.
6. Allow the soup to cool slightly, then purée in a food processor or using a hand-held blender. Return to the pan, thin to the desired consistency with water, and check for salt - I always find that soups need more seasoning than I think. Toast the slices of bread and butter them.
7. Bring the soup back to a simmer then serve, piping hot, with a dollop of the crème fraîche, a drizzle of olive oil and a twist of black pepper. I like the toast with plenty of butter so it melts as I dip it into the soup.