Of course there’s nothing wrong with that and it’s what I do all the time but with this soup, it really has been pared back to the basics of roasted root vegetables and stock
I wanted to keep the veg nice and chunky, so blended the sweet potato with the stock first and then transferred it back to the saucepan with the vegetables
a bowl of nourishing but low-calorie soup for lunch and a more substantial meal with some carbohydrates, a little protein and a lot of vegetables in the evening
Add the roasted parsnips and continue to simmer. Serve the soup in a bowl with a dollop of cream in the centre and a small pile of vegetable crisps placed over the top
Once roasted, transfer to a large saucepan/casserole dish, add the stock and bring to the boil. Chop the vegetables into chunks (leaving the cloves of garlic whole), toss in the olive oil and arrange on a roasting tray
This delicious (and healthy. [Calories in square brackets, vegetable weights after peeling/coring]. This soup will fill the house with gorgeous smells whilst cooking
Remember I told you that my favourite Christmas present this year was a soup maker. Most soups that I make in there don’t really have a recipe that I can share with you because more often than not, I literally just use up whatever I have in
Save Print Me Winter VegetableSoup Use whatever you have in your freezer. Soup Serves. If you are going for chunky soup, you might prefer to chop your vegetables smaller and peel your baby potatoes
ROASTED CARROT & CORIANDER SOUP. I think having a bowl of a bright and super creamy thick soup can easily brighten up your day and as some old proverbs say
I made this delicioussoup a couple of days ago. Having the vegetablesroasted first gives another flavour dimension, and there is a good kick from some Tabasco sauce
I find roast vegetablesoups so easy to make. The vegetables caramelise to release the maximum flavour and develops a rich slightly smoky edge, yet all you have to do is sit back and play on Pinterest chill
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