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.
Ingredients
- To Serve:
- 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
- 6 teaspoons greek yogurt
- a few fresh chives, snipped
Preparation
Step 1
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.