Wednesday, 14 December 2011

Slow-Cooked Vegetable Soup

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.

Serves 6
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

To serve
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!

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