Slow-cooked Root Vegetable Soup
– Lower fat

Something happens to vegetables when they're cooked very slowly for a long time: their flavour becomes mellow but at the same time more intense, and your kitchen is filled with aromas of goodness. This soup is also completely fat-free.

Serves 6

Ingredients

Vegetable quantities are prepared weights

8 oz (225 g) peeled carrots, cut into 2 inch (5 cm) lengths
8 oz (225 g) peeled celeriac, cut into 2 inch (5 cm) pieces
8 oz (225 g) trimmed and washed leeks, halved and cut into 2 inch (5 cm) lengths
8 oz (225 g) peeled swede, cut into 2 inch (5 cm) pieces
1 small onion, peeled and roughly chopped
2½ pints (1.5 litres) stock made with Marigold Swiss Bouillon vegetable powder
3 bay leaves
salt and freshly milled black pepper

To serve:

6 teaspoons fat-free Greek yoghurt
a few fresh chives, snipped

Pre-heat the oven to gas mark 1, 275°F (140°C).

You will also need a lidded flameproof casserole with a capacity of 6 pints (3.5 litres).

Click here for Swiss Vegetable Bouillon

There's not much to do here once everything is peeled and chopped. All you do is place everything in the casserole and bring it up to a gentle simmer, then put the lid on, place it in the lowest part of the oven and leave it there for 3 hours, by which time the vegetables will be meltingly tender. Next remove the bay leaves and process or liquidise the soup in several batches to a purée, then gently re-heat, and serve the soup in bowls with a teaspoon of Greek yoghurt swirled into each and garnished with the fresh chives.

This recipe is taken from How to Cook Book Two and The Delia Collection: Soup.

Print this page
email a friend