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Roasted vegetable soup recipe from Mable |
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Ingredients4 carrots1 small butternut squash 1 courgette 2 peppers (doesn't matter what colour) 1 small red chilli (you can remove the seeds if you don't like things too spicy) 1 litre/2 pints of chicken stock (you can use vegetable stock to make this vegetarian. You can also use left-over stock from boiling a ham] 2 tbsp cooking oil |
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Method1. Chop all the vegetables and place on a roasting tray and pour oil over.2. Put in a preheated oven 180C and roast for about 25 minutes 3. About 15 minutes into the vegetable cooking time heat your stock 4. Once your veg is cooked remove and add to a blender (if no blender use a sieve) and blend or sieve to a paste. 5. Add the vegetable paste to the stock and keep stirring until you have a smooth soup. |
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