Slow-cooked Root Vegetable Soup
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.
|Oven temperatures and Conversions|
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|You will also need a lidded flameproof casserole with a capacity of 6 pints (3.5 litres).|
This recipe is taken from How to Cook Book Two and The Delia Collection: Soup.
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.
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