Why I love this...
When the days get shorter and the temperature drops there are few things more warming and comforting than a good soup! This one is oh so simple to make with just a few ingredients, but is absolutely delicious. Plus it's really versatile - just add your favourite protein or grain to make it a little more filling. I used leftover roast chicken recently, but you could also add fried tofu or boiled pearl barley.
Ingredients
300g Carrots
170g Parsnips
1/2 Red pepper, medium
1 Red onion, medium
1 Tin Chopped tomatoes
1 Tbsp Olive oil
1 Tsp Salt
Black Pepper
1/2 Tsp Marmite
700 ml Vegetable Stock
Equipment
Chopping board
Chopping knife
Medium roasting dish (glass or porcelain is best)
Teaspoon
Tablespoon
Scale to measure
Aluminimum foil
Appliances: Hob & Blender
Preparation
Heat your oven to 190ยบ fan
Meanwhile chop all your vegetabes in roughly 2cm chunks and add to the roasting dish
Add the olive oil, tomatoes, salt and pepper and stir with your tablespoon
Roast for 50 minutes, then remove the foil, stir it through once and roast another 10 minutes uncovered.
Add the hot vegetables and hot stock to your blender with the marmite and blitz until super smooth
Enjoy immediately or freeze for later!