ROASTED VEGETABLE SOUP

{ A MEAL FOR THE HEART AND SOUL. SERVE ALONE OR WITH A SLICE OF YOUR FAVOURITE GLUTEN FREE TOAST }

{ INGREDIENTS }

1 litre vegetable broth

3 large carrots, peeled and chopped

1 large parsnip, peeled and chopped

3 red peppers, deseeded and halved

4 cloves garlic, peeled

2 tablespoons olive oil

1 handful chives, chopped

1 teaspoon sweet paprika

1/4 teaspoon chilli

freshly ground black pepper

sea salt

{ METHOD }

Preheat the oven to 220°C. Put the red peppers, carrots, parsnip and garlic in a casserole and cover it evenly with olive oil. Bake for 35 minutes.

Take out of the oven and put the vegetables in a big pot. Add the vegetable broth, season with sweet paprika, chilli, salt and pepper. Using a blender, blend until silky smooth. Put the pot on the cooking stove and cook for 10 minutes. Serve in small bowls, sprinkled with chopped chives.

Prep time: 15 MINUTES
Cook time: 45 MINUTES
Total time: 60 MINUTES
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Categories: MAINS.