Roasted red vegetables soup

roasted red vegetables soup

Now that the autumnal season is upon us it’s time to give birth to a new soup recipe. Soups are so cheap and quick to make and such an ideal thing to eat on a cold, wet, dull day. Even better if accompanied by some lovely bread! And better still if the bread is home made! Speaking of which: I haven’t updated you lately on my bread making extravaganza but let me tell you that  my experiments in that department are going really well! My sourdough is still going strong and I’ve tried many new recipes. I will have to blog one soon!  Anyway, back to soups. This particular one is slightly more complicated than normal ones as before banging all your veggies in a pan you must roast them in the oven. But trust me: it’s worth it for the flavour! Plus, it’s hardly complicated to roast a few vegetables, isn’t it? So what are you waiting for? Have a go at this one, you soup fanatics. You won’t regret it!

INGREDIENTS (but feel free to vary!!)

1 red pepper

4-5 tomatoes (I am not talking beef tomatoes here! More those medium sized ones on the vine)

1 red onion

1 large carrot

half a butternut squash

1 potato

1 lt. vegetable stock (or enough to cover all vegetables)

olive oil

a handful of fresh basil or parsley leaves

METHOD

Coarsely chop your vegetables (bar the potato) , drizzle them with oil and put them on a roasting tray in the oven for approx. 40-45 minutes at 200-220 degrees.

When they start browning at the edges take them out of the oven and pop them in a pan together with the potato. Cover with your vegetable stock and cook until soft. Blitz together with the basil or parsley and a drizzle of olive oil.

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