Roast vegetable soup recipe
Ingredients
Instructions
- Place the roast vegetables in a saucepan.
- Add the stock and chopped tomatoes.
- Bring to boil.
- Blitz in a food processor whilst hot.
- Taste and adjust seasoning as required.
- The soup should be of a single cream consistency.
- If is isn't, add more stock to thin or boil rapidly for 4-5 minutes to thicken.
- Top with a scattering of pine nuts and a whirl of yoghurt.
Nutrition & Diet Analysis (per serving)
139
kcal
7% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).