Cooking can be a struggle at most times, but in winter it's even harder! As a result, I have devised an easy roast vegetable soup.
I have photographed the steps with simple instructions.
For the main ingredients I used pumpkin, potatoes and eggplant, but you can use anything you like. Perhaps try adding a leek.
TIP: Don't put the garlic, onion & capsicum in the microwave. Just roast them.
Add the microwaved veggies in the roasting tray.
At this stage you may want to check your email, or check out the Bleecker Street Vintage facebook page (Wink) whilst the veggies are in the oven for about 30-40 minutes.
Take the roast veggies out of the oven & place into a large pot (don't forget to add the extra ingredients *refer to the photo above*).
Stir the pot every now and then to stop food from catching on the bottom of the pot. Keep your phone handy so you can txt friends whilst stirring (I find it helps).
It's up to you, but I would blend everything. If you don't have a blender, just chop the veggies a bit finer for easy eating purposes.
Did I miss a step? Did you make it and like it? Let us know & post pics on our FB page.
Oh and finally, have the soup with garlic bread. Yummo!!
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