Slow Roasted Vegetable Soup2014-09-15
- Servings : 4
- Prep Time : 10m
- Cook Time : 3:00 h
- Ready In : 3:10 h
Root vegetables mellow and become sweet with slow cooking. Soup is welcome for lunch for supper. Double up and freeze extra portions.
- 250 grams peeled carrots
- 250 grams peeled potatoes
- grams leeks
- 250 grams butternut peeled and cubed
- 1 onion chopped
- 1 1/2 litre(s) chicken stock
- 3 bay leaves
Put all ingredients in the casserole and bring it up to a gentle simmer, then put the lid on, place it in the lowest part of the oven and leave it there for 3 hours, by which time the vegetables will be very tender.
Remove the bay leaves and liquidise the soup till smooth. Reheat, garnish and serve.