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Cream Of Roast Vegetable Soup

Elitists.Kitchen's picture
Ingredients
  Butter 2 Ounce (50 Gram)
  Oil 1 Tablespoon
  Rosemary needles 3 , snipped into small pieces
  Red peppers 2 , halved and de-seeded
  Green peppers 1 , halved and de-seeded
  Courgettes 2 Small, cut into thick, slices
  Flat mushrooms 2 Large, peeled and quartered
  Onion 1 , peeled and quartered
  Garlic 1 Clove (5 gm), peeled
  Salt To Taste
  Black pepper To Taste
  Red split lentils 2 Ounce, rinsed (50 Gram)
  Vegetable stock/Chicken stock 1 1⁄2 Pint (900 Ml)
  Cream 1⁄4 Pint (125 Ml)
Directions

GETTING READY
1) Pre-heat the oven to 375°F/190°C/Gas 5.

MAKING
2) In a large bowl, mix melted butter, oil and rosemary together
3) Put the cut vegetables into this butter mixture, and then line them on a roasting tin.
4) Add salt and pepper and season.
5) In the oven, keep the tin and roast uncovered for 20 minutes.
6) In a large saucepan, put in the lentils and stock. Let it come to a boil and simmer for 10 minutes.
7) Take away roasted vegetables from the oven.
8) Take a plastic bag and put in the peppers and tie loosely. When cool enough to handle, peel the skin.
9) Put all the vegetables into the lentil-stock mixture. Allow it to come to a boil and simmer for 20 minutes.
10) Remove from heat and let it cool a bit. In a liquidizer, puree it.
11) Pour the puree back into the pan and stir in the cream.
12) Reheat gently but take care not to let it boil.

SERVING
13) Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Vegetable
Preparation Time: 
45 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
6

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