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
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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.
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Place in the hot oven for 40 minutes, stir occasionally
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Place the roast vegetables in a saucepan. Add the stock and chopped tomatoes. Bring to boil. Blitz whilst hot.
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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.
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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.
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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…
