Recipe of the month

Photo of the journalist; Pam TaylorBy Pam Taylor

Slow-Cooked Root Vegetable Soup (completely fat-free)

Serves 6

225g peeled carrots, sliced
225g peeled celeriac, cut into 5cm pieces
225g trimmed & washed leeks, halved and cut into 5cm lengths
225g peeled swede cut into 5cm pieces
1 small onion, peeled and roughly chopped
1.5 litres made up vegetable stock
3 bay leaves
Salt & black pepper

To serve: Fat-free Greek yoghurt and a few fresh chives, snipped

Pre-heat oven to 275C/140C/Gas 1.

Place everything into a lidded, flame-proof casserole dish (3.5 litres) and bring it up to a gentle simmer, then put the lid on, place it into the lowest part of the oven and leave it there for 3 hours.

Remove the bay leaves and process or liquidise the soup in several batches, then gently reheat.

I found this soup was quite bland , so I spiced it up quite a bit by adding some cumin and coriander powder, Peri-Peri (Tabasco could be used at a pinch), smoked paprika. The amounts you add will depend on your personal taste and you may decide to add some quite different spices or herbs. My husband, Andrew, was brought up in Africa and tends to overdo the Peri Peri!

Serve soup in bowls with a teaspoon of Greek yoghurt swirled into each and garnished with fresh chives.

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