Soup – Simple but delicious…
Soup is a delicious meal to have- filling, healthy and packed with nutrients, however your boring old chicken or tomato soup can get a little tedious. Which is why we have this Roast Vegetable Soup recipe – it’s delicious (trust us) moreish, and great for the whole family.
Ingredients
1 Butternut Squash (peeled and diced in large pieces)
2 red bell pepper (De-seeded and quartered)
2 yellow bell pepper (De-seeded and quartered)
4 Red Onion (Peeled and quartered)
2 Courgette (sliced thickly)
2 tblsp Olive oil
1 tsp Sea Salt
1 tsp Cracked Black pepper
1 Bunch Fresh Rosemary (or 2 tblsp dried)
100 g Cheese (grated)
1.5 litre stock
1 tin Chopped Tomatoes
100 mls Natural Yoghurt (optional)
25 g Pine nuts (dried) (optional)
4 Crusty Rolls (or similar)
Salt and pepper
Cooking level
Medium
Prep time
20 Minutes
Cooking time
60 Minutes
Method
Chop all the vegetables and pour the oil over. With a hand or spoon, ensure that the vegetables are fully coated with the oil. Cover with salt and pepper and the herbs.
Place in the hot oven for 40 minutes, stir occasionally
Place the roast vegetables in a saucepan. Add the stock and chopped tomatoes. Bring to boil. Blitz whilst hot.
Taste and adjust seasoning as required. The soup should be of a single cream consistency. If not add more stock to thin or boil rapidly for 4-5 minutes to thicken.
Cool and place in a fridge when cold. Reheat the next day, serve in warm bowls with yoghurt and pine nuts (optional) and crusty bread.
Tip: When cooking Sunday lunch, double the amount of roasting vegetables and make a soup for next day.
Recipe by Sian’s Plan (healthy meal planning service) let us know in the comments below your thoughts on this recipe…
