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Ingredients
2 cloves garlic, peeled
but left whole
1 large red onion
1 red pepper
2 large carrots
2 large parsnips
5mls/1 tsp olive oil
1.5 litres/2 ½
pints vegetable stock
1 x 400g tin chopped
tomatoes
salt and freshly ground
black pepper
large pinch dried mixed
herbs
2 bay leaves
some fresh herbs and
Dean's Oatcakes to serve.
Start by peeling the
onion, carrots and parsnips and cut into large chunks.
De-seed the red pepper
and cut into eight.
Place the olive oil
in the base of a large roasting tin.
Tip in the prepared
vegetables including the garlic cloves.
Using your hands
mix the vegetables around in the tin coating thinly with the
oil.
Grind over plenty
of black pepper, and place in a hot oven (200degC / Gas 6)
for about 35 minutes or until lightly roasted.
Place the contents
of the roasting tin in a large soup pan.
Add the tin of tomatoes,
vegetable stock, mixed herbs and bay leaves.
Cover and bring to
the boil.
Simmer for about
30 minutes.
Remove the bay leaves
from the soup, and using a hand blender or liquidiser, process
the soup until smooth.
Season to taste.
Ladle into bowls
and sprinkle over some fresh herbs.
Serve with Dean's
Oatcakes.
Serves 6.
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