January Food: Delia’s Slow-cooked Root Veg Soup

So why has a bog standard root vegetable soup made it into the best healthy recipes I have to offer you to start 2012? Firstly, because it is fat free. Completely fat free. However, if you think it’s boring you’ve got another thing coming. It’s super tasty and it’s filling, what more can you ask for?


Image Credit: latartinegourmande.com

Serves 6
225g peeled carrots, chopped into chunks.
225g peeled celeriac in 2 inch pieces.
225g trimmed washed leeks, halved and cut into chunks.
225g peeled swedes, cubed.
1 small chopped onion.
2.5 pts of Swiss Bouillon stock
3 bay leaves

  • There’s no science to this recipe. After chopping all the veg, throw them in a an oven proof pot with the stock and bring it up to a simmer.
  • Put the pot into the oven at 140 degrees and leave for 3 hours.
  • When you take it out, the veg will be soft and all the flavours intensified.
  • Take the bay leaves out and liquidise the veges to a soup, then reheat to serve as required.
  • The soup can also be served with a swirl of fat free Greek yogurt, or a blob of creme fraiche if you’re feeling less virtuous.

    It’s a perfect Sunday afternoon make, can be left in the oven while you get on with your day, and sets you up with healthy lunches for the rest of the week.

    Enjoy!

    Love,
    Rebecca
    xo

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