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Slow-cooked Root Vegetable Soup
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
2 1/2 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 yogurt
a few fresh chives, snipped
Method
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).
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 yogurt swirled into each and garnished with the fresh chives.
