Roast vegetable soup recipe
Cook once and get two meals! Both are healthy and easy peasy to make. Use the leftover veg from Sian's cheesy roasted veg recipe to make this recipe. Serve with a crusty roll.
Ingredients
- 1 portion leftover veg from cheesy roasted veg recipe
- 1.5 l vegetable stock
- 1 tin chopped tomatoes
- 100 ml natural yoghurt (optional)
- 25 g pine nuts
- 4 crusty rolls
- 1 portion leftover veg from cheesy roasted veg recipe
- 2.6 pints vegetable stock
- 1 tin chopped tomatoes
- 3.5 fl oz natural yoghurt (optional)
- 0.9 oz pine nuts
- 4 crusty rolls
- 1 portion leftover veg from cheesy roasted veg recipe
- 6.3 cups vegetable stock
- 1 tin chopped tomatoes
- 0.4 cup natural yoghurt (optional)
- 0.9 oz pine nuts
- 4 crusty rolls
Details
- Cuisine: Irish
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Place the roast vegetables in a saucepan. Add the stock and chopped tomatoes. Bring to boil.
- Blitz in a food processor whilst hot. Taste and adjust seasoning as required.
- The soup should be of a single cream consistency. If is isn't, add more stock to thin or boil rapidly for 4-5 minutes to thicken.
- Top with a scattering of pine nuts and a whirl of yoghurt.
Recipe by Sian’s Plan www.siansplan.com (healthy meal planning service)
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Smoked sausage, bean and root vegetable soup
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