Whole Roasted Veg Soup

Whilst wrapping presents at the weekend it suddenly got very cold in my house. Instead of dutifully running upstairs to put the heating up a notch or two I decided to put the oven on for a while. Why I here you say? Well I thought I could use up, what I like to call, my “Roastable” veggies.

With the oven on and warming us up, I chopped the veg and I sliced the veg and put them all into the roasting tin, sprinkled them with olive oil and chucked in some herbs. then went back to finishing the wrapping. House cosy, wife warm and happy and presents done for Christmas. The Soup turned out nice too!

Serves: 4

Approximate Calories: 651  (162 calories per serving) 

Ingredients

  • 1 punnet of yellow tomatoes (any small tomatoes would do)
  • 2 medium red onions chopped and quartered)
  • 2 large beef tomatoes chopped and sliced
  • 1 medium potato sliced
  • 1 pepper (any colour will do, I prefer red)
  • .5 of a butternut squash chopped
  • 1 celery stick sliced small
  • 1 clove of garlic
  • 2 tablespoon of olive oil (other types of oil will do)
  • Salt and pepper to taste
  • 2 Knorr vegetable stock pots (any veg stock will do)
  • Add hot water to (level 2 in the soupmaker the higher) or 1.2 litres in the pan

Method:

  • Cut the veg into chunks or slices and put them all into the roasting tin.
  • Cover with the 2 tablespoon of the oil, some black pepper and the herbs then roast for about 25 to 30 minutes s at about 200.
  • Remove the skins of the tomatoes and peppers if you want to ( I remove the tomato skins not the peppers)
  • Then put all of the ingredient’s, including the stockpots and water into the soup maker and set to smooth.
  • Alternatively put all of the ingredients into a pan and bring to the boil, then simmer for 25 minute’s or so then blend when done until smooth.
  • Optional – If you like really thick soup use 1 squash not .5 or if a thinner soup is required add more water for a thicker soup add less water.

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