Slow-Cooked Vegetable Soup
A perfect winter warmer that is 100% fat free! Slow-cooking the root vegetables make the flavours all the more intense.
Prep time: 10 minutes
Cooking time: 3 hours
225g/8oz carrots, peeled & cut into 5cm/2in lengths
225g/8oz celeriac, peeled & cut into 5cm/2in lengths
225g/8oz leeks, washed & cut into 5cm/2in lengths
225g/8oz swede, peeled & cut into 5cm/2in lengths
1 onion. peeled & chopped
1.5 litres/2 ½ pints vegetable stock
2 bay leaves
Freshly ground salt & pepper
Fat-free Greek yogurt
Fresh chives, chopped
Crusty bread (if not sticking to 100% fat-free)
1. Pre-heat oven to 140°C/275°F/Gas mark 1.
2. Place all the vegetables and bay leaves into a large oven-proof lidded casserole dish and pour over the stock. Season, cover and place in the oven to slow cook for 3 hours.
3. Remove the bay leaves and blend the soup to a puree. Serve with a teaspoon of Greek yogurt and a sprinkling of chives, enjoy!