SLOW ROASTED VEGETABLE SOUP

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Slow Roasted Vegetable Soup image

The vegetables become really intensely flavoured, sweeter and more mellow. It's lovely served for lunch on a biting cold day with a big chunk of bread and some cheese. Alternatively you can tart it up for a dinner party by topping it with crispy bacon pieces, some crumbled cheshire cheese or herby croutoms.

Provided by SugaredAlmond

Categories     Yam/Sweet Potato

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 12

1 large red onion, peeled
8 ounces carrots, peeled
8 ounces sweet potatoes, peeled
8 ounces butternut squash, peeled and seeded
8 ounces sweet red peppers, deseeded
6 ounces tomatoes
1 head garlic
1 -2 tablespoon olive oil
2 sprigs fresh rosemary
1 1/2 liters vegetable stock
fresh ground black pepper
2 -3 tablespoons low-fat Greek yogurt

Steps:

  • Preheat the oven to 150°C.
  • Chop the peeled and deseeded butternut squash, sweet potato, sweet peppers, onion and carrot into nice big chunky pieces - 2inch diameter will be fine.
  • Cut the tomatoes into similar sized chunks, and remove the seedy-jelly bit.
  • Toss the vegetables with the olive oil until they're nicely coated and add the rosemary.
  • Place in the oven for about 1 1/2 - 2 hours, adding the whole garlic bulb after the first hour. The veg should now be cooked, slightly caramelised and almost chewy, with a much more intense and mellow flavour.
  • Remove the rosemary sprigs and place all veggies in a pan. Squeeze the garlic out of their papery husks into the pan too and add stock.
  • If there is any gooey residue on the bottom of the roasting tin, pour a little of the stock into it and scrape it into the pan, as this is where the serious flavour is!
  • Liquidize the soup in batches and reheat. Check seasoning and serve in big bowls with a swirl of greek yogurt on top.

Nutrition Facts : Calories 130, Fat 2.7, SaturatedFat 0.4, Cholesterol 0.3, Sodium 57.7, Carbohydrate 25.1, Fiber 4.7, Sugar 8.1, Protein 3.1

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