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
  • 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
  1. Preheat oven to 140°C/120°C Fan/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 parsley, enjoy!