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Return to January 6, 2010
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This is a wonderful fat-free (after Christmas etc) soup. I
originally used an ancient metal casserole "car boot sale
find". I now use my so-cooker and leave it to do away on low
for 5 - 6 hours.
Slow-cooked Root Vegetable Soup
Pre-heat the oven to 140oC/275oF (or do as I do and use a
slo-cooker)
These quantities provide 6 good bowls of soup
8 oz (225 g) peeled carrots, cut into 2 inch (5 cm) lengths
8 oz (225 g) peeled celeriac, cut into 2 inch (5 cm) pieces
8 oz (225 g) trimmed and washed leeks, halved and cut into 2
inch (5 cm) lengths
8 oz (225 g) peeled swede, cut into 2 inch (5 cm) pieces
1 small onion, peeled and roughly chopped
2½ pints (1.5 litres) stock made with Marigold Swiss
Bouillon vegetable powder. (I use two vegetable stock cubes)
3 bay leaves
salt and freshly milled black pepper
To serve:
6 teaspoons fat-free Greek yoghurt a few fresh chives,
snipped
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 purée, then gently re-heat,
and serve the soup in bowls with a teaspoon of Greek yoghurt
swirled into each and garnished with the fresh chives.
Lots of Chunky bread makes this a meal in itself.
Adapted from an original recipe from Delia's "How to Cook"
Vol.2
Sylvia <Scotland>
http://www.nancyskitchen
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