John's roast vegetable soup

Recipe from: 1/1/2009 12:00:00 AM
Ingredients 14
Servings 8
Time 40

Ingredients

  • 0
    5 fresh ripe tomatoes, quartered
  • 0
    1 large brinjal, cubed (300g)
  • 0
    2 large red peppers, cored and cut into 2cm squares
  • 0
    250g patty pans, halved or quartered depending on size (1 punnet)
  • 0
    1 medium sweet potato, peeled and cut into 2cm cubes (300g)
  • 0
    2 large onions, peeled and quartered
  • 0
    15ml oil, olive or canola (1 T)
  • 0
    1.25ml salt (¼ t)
  • 0
    20ml vegetable stock powder (4 t), dissolved in 1.5 litre water (6 c)
  • 0
    5ml dried thyme (1 t) or 15ml fresh thyme (1 T)
  • 0
    2.5ml dried oregano (½ t) or 7.5ml fresh oregano (½ T)
  • 0
    5ml dried basil (1 t) or 15ml fresh basil (1 T)
  • 0
    1.25ml salt (¼ t)
  • 0
    1.25ml freshly ground black pepper (¼ t)
 

Method

30
 
1. Preheat the oven to 200 degrees Celsius.
2. Place all the vegetables in a large bowl and coat with the oil, 1.25ml (¼ t) salt and a little black pepper.
3. Pour into a roasting pan and cover with foil, shiny side down.
4. Place in the oven and turn the temperature down to 180 degrees Celsius. Roast covered for 20 minutes, and then uncovered for another 15 minutes until most of the vegetables have a nice roasted look.
5. Spoon into a large saucepan with the prepared stock, herbs, salt and pepper. Bring to the boil and simmer covered, for 20 minutes.
6. Remove from the heat and purée, or keep the vegetables chunky if you prefer. Return to the stove and reheat.
7. Serve with a slice of bread of your choice, topped with cheese (one matchbox per slice), melted in the microwave for 20-30 seconds on high, if desired.
 

Read more on: soup
 

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