Roasted Vegetable Soup
Now we're into the new year, I'm trying to get back into sensible eating habits and a winter favourite is home-made soups. They're so easy to make and a good way of getting a daily dose of veggies. I tend to make a little more than I need so I have enough to take to work for lunch the next day.
We had some roast veggies left over after our New Year's Eve dinner, so I thought I'd use them as a soup base. Here's how I made it:-
- In a medium sized saucepan, fry a shallot or small onion in a little oil until they are slightly brown
- Add a small, finely chopped chilli pepper
- Stir in the cold roast vegetables and break them up a little with a wooden spatula
- Dissolve a stock cube (I used a low salt veggie stock cube) in a pint and a half of boiling water and then add this to the saucepan
- Cover and simmer very gently for about 5 - 10 minutes to allow the flavours to develop.
- Remove from heat and blend ingredients together (I use a small hand-blender, which means you don't need to remove the soup from the pan)
- Add pepper to taste. You can also stir in some soured cream or a little milk if you want to make the soup creamier
- Serve with crusty bread and enjoy!