Oven Baked Vegetable Soup
- Reviews 1
Ready In: 1 hr 30 mins
Serves: 4
Ingredients
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 large carrots, chopped
- 1 leek, chopped
- 1 large parsnip, chopped
- 175 g swede, chopped
- 4 tablespoons vegetable oil
- 2 teaspoons honey
- 4 rosemary sprigs
- 2 bay leaves
- 4 ripe tomatoes, quartered
- 1200 ml vegetable stock
Directions
- heat oven to 200C(400F).
- Toss all veg except tomatoes with the honey and oil in a roasting dish. Add the herbs and roast for 30 minutes. Add the tomatoes, reduce heat to 190C(375F) and roast for another 30 minutes.
- Remove herbs and liquidize the remaining vegetables adding stock until you reach the desired consistency.
- Place soup in an ovenproof dish and bake for a further 20 minutes, serve with hot buttered toast.
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