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.
Servings:
6
yield(s)
Prep Time:
10
mins
Cook Time:
180
mins
Total Time:
190
mins
Ingredients
-
225
g
carrots
(peeled & cut into 5cm lengths)
-
225
g
celeriac
(peeled & cut into 5cm lengths)
-
225
g
leeks
(washed & cut into 5cm lengths)
-
225
g
swede
(peeled & cut into 5cm lengths)
-
1
onion
(peeled & chopped)
-
1.5
l
vegetable stock
-
2
bay leaves
-
sea salt & pepper
(freshly ground)
To serve
-
fat free Greek yogurt
-
fresh flat leaf parsley
(finely chopped)
-
crusty bread
Instructions
-
Preheat oven to 140°C/120°C Fan/275°F/Gas mark 1.
-
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.
-
Remove the bay leaves and blend the soup to a puree. Serve with a teaspoon of Greek yogurt and a sprinkling of parsley, enjoy!