Subscribe

4. Slow Roasted Vegetable Soup

Ingredients

1 large red onion, peeled

8 ounces carrots, peeled

8 ounces sweet potatoes, peeled

8 ounces butternut squash, peeled and seeded

8 ounces sweet red peppers, de-seeded

6 ounces tomatoes

1 head garlic

1 -2 tablespoon olive oil

2 sprigs fresh rosemary

1 1/2 liters vegetable stock

fresh ground black pepper

2 -3 tablespoons low-fat Greek yogurt

Directions

Preheat the oven to 150°C. Chop the peeled and de-seeded butternut squash, sweet potato, sweet peppers, onion, carrot and tomatoes into nice big chunky pieces. Toss the vegetables with the olive oil until they’re nicely coated and add the rosemary. Place in the oven for about 1 1/2 – 2 hours, adding the whole garlic bulb after the first hour. Remove the rosemary sprigs and place all the veggies in a pan. Squeeze the garlic out of their papery husks into the pan too and add stock.

If there is any gooey residue on the bottom of the roasting tin, pour a little of the stock into it and scrape it into the pan, as this is where the serious flavor is! Liquidize the soup in batches and reheat. Check seasoning and serve in big bowls with a swirl of Greek yogurt on top.

UP NEXT: Low-Fat Clam Chowder 

« Previous page 1 2 3 4 5 6 7 8 9 10 Next page »

For 2024’s iteration of MadameNoire and HelloBeautiful’s annual series Women to Know, we knew we wanted to celebrate the people who help make the joys of film and television possible. To create art is to create magic. This year, we spotlight Hollywood Executive’s changing the face of cinema.