This roasted vegetable soup is perfect meal to fill you up. The vegetables become really intensely flavoured, sweeter and more mellow. It's lovely served for lunch with a big chunk of bread. Alternatively you can tart it up for a dinner party by topping it with crispy bacon pieces or some crumbled cheshire cheese.
Ingredients
Celery 50 gr ( 1/3 of celery)
Leek 50 gr ( 1/3 of leek)
1 onion
3 cloves of garlic
Half red pepper
1 carrot
Half of aubergine/eggplant
1 stalk of rosemary
5-6 closed cup mushrooms
Salt & pepper
Vegetable stock
Directions
Step 1 : Preheat your oven to 200 C or 400 F.
Step 2 : Place foil over a baking dish, chop your vegetables roughly and place onto a baking dish.
Step 3 : Spray the vegetables with cookings pray, season well and sprinkle the rosemary.
Step 4 : Cook your vegetables for 30-40 min.
Step 5 : Add 2 cups/500 ml of water into your blender, add your vegetables and blend until smooth. Enjoy!
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Lots of Love,
Alla xxx
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