Roasted vegetable soup recipe



Roasted vegetable soup recipe from Mable

dairy free egg free gluten free nut free can make in advance ok to freeze vegetarian low fat
Category Soup recipes
Serves4-6
Prep time20 mins
Cook time40 mins

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Ingredients

4 carrots
1 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

Method

1. 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.

gransnetter Reviews

From: Mable on Fri 04-Jan-13 08:38:58 Overall rating: 0.0