Green and Roasted Soups


We all know that leafy green vegetables are good for you so how about souping it up a bit!


– Heat a little oil in a large saucepan, and add a peeled and cubed potato, a chopped onion and a crushed garlic clove. Cook gently for a few minutes until potato and onion are soft. Stir all the time to prevent burning.

– Add vegetable or chicken stock to the pan and stir. Bring to the boil. Turn down the heat and simmer for a few minutes.

– Add a couple of chopped courgettes if you have them, and whatever leafy green vegetable you have available: spinach, kale, spring greens, cabbage; or a mixture. Make sure the leaves have been rinsed and chopped roughly before adding them to the pan.

– Simmer until the vegetables are all tender. Allow to cool a little and blend in a food processor or blender.

– Pour into warmed soup bowls and garnish with a sprig of parsley or dill.


“Vegetable Soups can be made with left-overs too:”


– This recipe could be made from left-over roast vegetables but to make from scratch, you will need a mixture of vegetables, such as potato, carrots, parsnip, turnip, swede, leeks, and an onion. Prepare all vegetables and cut into cubes.

– Pour some olive or nut oil in a bowl and add the prepared vegetables. Stir gently to coat with the oil.

– Spread the veg out on a baking sheet and sprinkle over some chopped fresh herbs or dried herbs. Choose your own favourite herb or add a mixture of herbs.

– Roast vegetables in the oven until all are tender.

– Bring a large pan of vegetable or chicken stock to the boil and simmer for a few minutes.

– Allow veg and stock to cool for a couple of minutes and then put all ingredients into a food processor or blender and blend for a few minutes until smooth. Heat gently and serve piping hot.
Bon Appetit!

Linda x



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