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Honey and Thyme Roasted Root Vegetable Soup

Hi Everyone,

We are delighted to bring you the winning recipe from this year's ZUPPA! competition.  Back in October the Great Perthshire Picnic invited local people to submit their favourite soup recipe to be put before the people of Perth in a giant tasting day session!

The winner was Louisa Falconer with this delicious, hearty, root vegetable soup. It's a big pot of love and highlights the fantastic flavours from our local larder. She sourced her vegetables from Jamesfield and Gloagburn Farm Shop.  The Heather Honey was purchased from Gloagburn and the Anster cheese from our faves at Provender Brown Delicatessen.

Here's what Louisa had to say about her recipe:

"Entering 'Zuppa, The Great Perthshire's Soup Competition, the requirement was to create a soup using Perthshire's Produce.  I had always wanted to make a soup version of 'honey roasted parsnips' which I love with their intensified flavour and candied texture.  It was important to me to use produce that reflected the best of the Season (Autumn).
"I felt that by using a wider selection of locally grown Root Vegetables (Parsnip, Swede, Carrots and Celeraic) and combining them with Scottish Heather Honey from Heather Hills Farm based in Perthshire I would achieve this.
"I'm extremely proud to be from such a beautiful county as Perthshire.  It is such a stunning place to live and enjoy through the seasons.  The golden colour of the soup, flecked with orange and enriched by the colourful root vegetables, I believe resembles the warmth of the Autumn colours in Perthshire.
"Having volunteered in various gardens in and around Perth to work towards a career in gardening and been literally 'amongst root veg', I have a great appreciation for the work that goes into producing home grown vegetables. Those ingredients needed to be treated with respect.  I believe that the soup I created reflected that."

We love it!

Nicki x

Preparation Time:
30 minutes
Cooking Time:
1 hour 20 mins
Serves: 6


  • 300g parsnips
  • 225g carrots
  • 250g swede
  • 300g celeriac
  • 1 tablespoon olive oil
  • 1 tablespoon Scottish Heather Honey (Heather Hills Farm)
  • 1 medium onion
  • 1 garlic clove
  • Small handful of thyme
  • 1 litre and 250mls of chicken stock
  • Anster Cheese to crumble on the top


    1. Preheat oven at 180°C. Scrub, peel and chop the root vegetables into chunks.
    2. Add the olive oil to a roasting tin and place in the oven for a couple of minutes until it is hot.
    3. Remove from the oven and put the root vegetable chunks into the roasting tin. Season with salt and pepper. Toss the vegetables in the oil and seasoning until they are evenly coated.
    4. Roast the vegetables for 30 minutes (half way through cooking give the vegetables a good stir through) until the vegetables start to brown.
    5. Meanwhile, dice an onion and crush and finely chop the garlic clove.
    6. Heat a tablespoon of olive oil in a soup pan and sweat the onion on a low heat for ten minutes until softened. Add the garlic and cook for a further two minutes.
    7. Pour in some of the chicken stock (so the onion and garlic are covered) and simmer for ten minutes.
    8. Remove the roasted vegetables from the oven. Sprinkle over the thyme and add the Heather Honey and combine thoroughly.
    9. Roast in the oven for a further five minutes. Add the vegetables to the stock mixture and pour in the remaining stock. Liquidise thoroughly.
    10. Bring to the boil and season to taste.
    11. Serve in warmed bowls. Crumble some Anster cheese over the top and garnish with root vegetable crisps.