Food & Adventures

Monday 28 September 2020

Roasted Vegetable Soup | Recipe

If you have some vegetables that you need to use up before they start to go bad this is a great recipe and can be frozen to have at a later date. It is a great autumn/winter warmer and with some nice bread is a surprisingly filling meal.

You can use whatever veg you have at home but I used Carrots, Parsnips, Red and White Onion. You want about 500g veg to make 4 bowls of soup (but you can use as much as you wants and freeze any extra you have).

Peel the veg and cut into chunks, drizzle in olive oil and season with salt and pepper. scatter on a roasting dish and cook in an oven at 200Âșc for around half an hour. Try and cut the veg into equal sized chunks so they cook at the same rate.

While the veg is roasting bring a large pan of water to the boil. When the veg is out of the oven put it in the water and boil for 15 minutes.

Drain the veg, keep the water as this is an amazing stock which is great for making gravy and sauces. put the veg in a blender with a few ladlefuls of the stock and blitz until it's a smooth viscous soup (I love that word viscous)

Serve in your favourite bowl with some nice crusty bread. 

Well, That's all for now.



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