Tuesday, 19 July 2011

RECIPE - Roasted Root Veg Soup

I made this yesterday, and I'd forgotten how delicious it is. It makes a really thick, filling soup, and is syn free on all plans.

1 butternut squash, peeled, seeded and cubed
2 carrots, cut into large chunks
half swede, cut into large chunks
2 leeks, thickly sliced
2 onions, quartered
1 tsp dried thyme
2 bay leaves
Fry light
Salt & Pepper
1.2l chicken stock

  1. Spray a large baking tray (or 2 small trays) with fry light, add the chopped vegetables and herbs, and spray again with frylight.
  2. Tuck the bay leaves underneath the veg, and sprinkle over the thyme, salt & pepper.
  3. Roast the vegetables in the oven until tender, for around 30 minutes.
  4. Add the vegetables to a large soup pan, along with the chicken stock. Simmer for around 10-15 minutes.
  5. Remove the bay leaves carefully, blend until smooth then serve.

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