Slow Cooked Root Vegetable Soup

Something happens to vegetables when they're cooked very slowly for a long time: their flavor becomes mellow but at the same time more intense, and your kitchen is filled with aromas of goodness. This soup is also completely fat free.
Slow Cooked Root Vegetable Soup
Slow Cooked Root Vegetable Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    oz peeled carrots, cut into 2 inch lengths

  • 8

    oz peeled butternut squash, cut into 2 inch pieces

  • 8

    oz (or less) chopped celery

  • 8

    oz trimmed and washed leeks, halved and cut into 2 inch lengths

  • 8

    oz peeled swede, cut into 2 inch pieces

  • 1

    small onion, peeled and roughly chopped

  • 2 1/2

    pints (1.5 liters) vegetable stock

  • 3

    bay leaves

  • salt and freshly milled pepper

  • To Serve:

  • 6

    teaspoons greek yogurt

  • a few fresh chives, snipped

Directions

Pre heat the oven to 275. You will also need a lidded flameproof casserole with a capacity of 6 pints. There's not much to do here once everything is peeled and chopped. All you do is place everything in the casserole and bring it up to a gentle simmer, then put the lid on, place it in the lowest part of the oven, and leave it there for 3 hours, by which time the vegetables will be meltingly tender. Next remove the bay leaves and process or liquidise the soup in several batches to a puree, then gently re-heat, and serve the soup in bowls with a teaspoon of greek yogurt swirled into each and garnished with the fresh chives.

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