Marvellous Mediterranean Soup
Soups can be boring, bland and a chore to eat but, if you take pride in your soup-making and use really great ingredients, soups can be glorious. What's more, they are a great way to pack a lot of vegetables into your diet without feeling like you're eating rabbit food, great for when you're trying to be healthy.
This wonderful soup is super simple to make and it tastes like it has come straight from the mediterranean - almost like a holiday in your own kitchen! In terms of flavour, it's hearty yet fresh at the same time thanks to the squeeze of lemon juice, which really gives this dish a boost. I like this soup for an easy lunch but it would work equally well as a starter or a side dish to a cracking cheese toastie.
Marvellous Mediterranean Soup
Serves 4-6
1 small butternut squash,
peeled, deseeded and cut into chunks
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into
chunks
1 large red onion, peeled and cut into wedges
2 large beef tomatoes, halved
2 garlic cloves, peeled and sliced
juice of 1 lemon
a few fresh rosemary sprigs
salt and freshly ground black pepper
1 tbsp rapeseed/vegetable oil
1.2 litres vegetable stock
Preheat the oven to 200C/Gas 6.
Arrange all the vegetables in a large non-stick roasting tin. Sprinkle over the garlic and lemon juice. Scatter over the rosemary and season well. Drizzle over the oil and give the tray a good shake to ensure everything is covered. Bake in the oven for 30 minutes.
Discard the rosemary and transfer everything else to a food processor. Add 450ml of the stock and blend until smooth.
Transfer to a large saucepan and stir in the remaining stock. Heat through for 4-5 minutes until piping hot and season to taste. Serve with bread.
This wonderful soup is super simple to make and it tastes like it has come straight from the mediterranean - almost like a holiday in your own kitchen! In terms of flavour, it's hearty yet fresh at the same time thanks to the squeeze of lemon juice, which really gives this dish a boost. I like this soup for an easy lunch but it would work equally well as a starter or a side dish to a cracking cheese toastie.
Marvellous Mediterranean Soup
Serves 4-6
1 small butternut squash,
peeled, deseeded and cut into chunks
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into
chunks
1 large red onion, peeled and cut into wedges
2 large beef tomatoes, halved
2 garlic cloves, peeled and sliced
juice of 1 lemon
a few fresh rosemary sprigs
salt and freshly ground black pepper
1 tbsp rapeseed/vegetable oil
1.2 litres vegetable stock
Preheat the oven to 200C/Gas 6.
Arrange all the vegetables in a large non-stick roasting tin. Sprinkle over the garlic and lemon juice. Scatter over the rosemary and season well. Drizzle over the oil and give the tray a good shake to ensure everything is covered. Bake in the oven for 30 minutes.
Discard the rosemary and transfer everything else to a food processor. Add 450ml of the stock and blend until smooth.
Transfer to a large saucepan and stir in the remaining stock. Heat through for 4-5 minutes until piping hot and season to taste. Serve with bread.
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