Slow Roasted Vegetable Soup

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 large red onion, peeled
• 8 ounces carrots, peeled
• 8 ounces sweet potatoes, peeled
• 8 ounces butternut squash, peeled and seeded
• 8 ounces sweet red peppers, deseeded
• 6 ounces tomatoes
• 1 head garlic
• 1 -2 tablespoon olive oil
• 2 sprigs fresh rosemary
• 1 1/2 liters vegetable stock
• fresh ground black pepper
• 2 -3 tablespoons low-fat greek yogurt

Recipe

• 1 preheat the oven to 150°c.
• 2 chop the peeled and deseeded butternut squash, sweet potato, sweet peppers, onion and carrot into nice big chunky pieces - 2inch diameter will be fine.
• 3 cut the tomatoes into similar sized chunks, and remove the seedy-jelly bit.
• 4 toss the vegetables with the olive oil until they're nicely coated and add the rosemary.
• 5 place in the oven for about 1 1/2 - 2 hours, adding the whole garlic bulb after the first hour. the veg should now be cooked, slightly caramelised and almost chewy, with a much more intense and mellow flavour.
• 6 remove the rosemary sprigs and place all veggies in a pan. squeeze the garlic out of their papery husks into the pan too and add stock.
• 7 if there is any gooey residue on the bottom of the roasting tin, pour a little of the stock into it and scrape it into the pan, as this is where the serious flavour is!
• 8 liquidize the soup in batches and reheat. check seasoning and serve in big bowls with a swirl of greek yogurt on top.