ROAST VEGETABLE AND BASIL SOUP

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ROAST VEGETABLE AND BASIL SOUP

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Ingredients

Adjust Servings:
2 tins whole peeled tomatoes
4 clove garlic
2 onions
300 grams solid roasting vegetables pumpkin, sweet potato etc
200 grams softer roasting vegetables zucchini, squash, mushrooms etc
6 sprigs rosemary
3 cups Chicken Stock
2 tablespoons Basil
blue cheese
extra virgin olive oil
sea salt flakes
freshly ground black pepper
Features:
  • Gluten Free
Cuisine:
    • Serves 4
    • Medium

    Ingredients

    Directions

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    This is not so much a recipe as a guideline, as every time I make it, it is slightly different depending on what’s in the fridge. The quantities however stay the same but allow your imagination to run when making this soup. I know that personally I enjoy the different flavours every time I make it. I often make it to use up leftovers from a roast dinner.

    1. Preheat oven to 180 degrees (350 fahrenheit).
    2. Peel and roughly chop the solid roasting vegetables and cover liberally with olive oil, a pinch of salt and pepper and roast for 30 minutes.
    3. Meanwhile roughly chop the softer roasting veg.
    4. Peel the onion and garlic and dice finely.
    5. After the solid vegetables have been in for 30 minutes turn them and add the softer vegetables after tossing them in oil, roast a further 40 minutes.
    6. Meanwhile in a large pot over medium heat, soften the onion and garlic in a splash of olive oil until soft.
    7. Add the tinned tomatoes and the stock.
    8. Tie the rosemary sprigs together and leaving one length of string long, tie it to the handle of the pot.
    9. Bring the contents of the pot to boil and then reduce to simmer.
    10. Once the vegetables have roasted remove them from the oven and add to the pot and simmer for 3 hours (you may need to add some water over those hours as the soup may dry up slightly).
    11. Once it has all cooked for the 3 hours, using a stick blender or a food processor puree until the soup is a smoother consistency (although not too long as you want to maintain a slightly chunky consistency).
    12. Serve with crusty bread on the side and crumbled blue cheese and chopped basil on top.

    Paul Hegeman

    Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

    Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

    He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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