Slow Roasted Vegetable Soup
- 1 large red onion, peeled
- 8 ounces carrots, peeled
- 8 ounces sweet potatoes, peeled
- 8 ounces butternut squash, peeled and seeded
- 8 ounces sweet red peppers, deseeded
- 6 ounces tomatoes
- 1 head garlic
- 1 tablespoon olive oil
- 2 sprigs fresh rosemary
- 1 1/2 liters vegetable stock
- fresh ground black pepper
- 2 -3 tablespoons low-fat Greek yogurt
- Preheat the oven to 150°C.
- Chop the peeled and deseeded butternut squash, sweet potato, sweet peppers, onion and carrot into nice big chunky pieces – 2 inch diameter will be fine.
- Cut the tomatoes into similar sized chunks, and remove the seedy-jelly bit.
- Toss the vegetables with the olive oil until they’re nicely coated and add the rosemary.
- Place in the oven for about 1 1/2 – 2 hours, adding the whole garlic bulb after the first hour. The veg should now be cooked, slightly caramelised and almost chewy, with a much more intense and mellow flavour. Try not to overcook. For pancreatitis, the fresher, the better.
- Remove the rosemary sprigs and place all veggies in a pan. Squeeze the garlic out of their papery husks into the pan too and add stock.
- If there is any gooey residue on the bottom of the roasting tin, pour a little of the stock into it and scrape it into the pan, as this is where the serious flavour is!
- Liquidize the soup in batches and reheat. Check seasoning and serve in big bowls with a swirl of greek yogurt on top.