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


  1. Preheat the oven to 150°C.
  2. 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.
  3. Cut the tomatoes into similar sized chunks, and remove the seedy-jelly bit.
  4. Toss the vegetables with the olive oil until they’re nicely coated and add the rosemary.
  5. 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.
  6. 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.
  7. 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!
  8. Liquidize the soup in batches and reheat. Check seasoning and serve in big bowls with a swirl of greek yogurt on top.