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Slow Roasted Vegetable Soup

2014-09-15

Recipe Info

  • 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.

Ingredients

  • 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

Method

Step 1

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.

Step 2

Remove the bay leaves and liquidise the soup till smooth. Reheat, garnish and serve.

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