Slow Roasted Vegetable Soup

Recipe by SugaredAlmond
READY IN: 2hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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