Recipe Title: Seasonal Roasted Vegetable Soup
From the Kitchen Of: Cheriton Community Network
Prep Time: 10 mins
Cooking Time: 40 mins
How many servings? 4
The story of the dish:
It’s healthy, delicious and you can use free vegetables that you’ve grown yourself or got from planters on the Cheriton High Street grown by the Incredible Edible Cheriton and Broadmead Community Project!
The Ingredients:
-1kg/2lb Mixed seasonal vegetables
-Seasonal herbs eg parsley, rosemary, thyme, oregano, sage or whatever is available
-Garlic
– 1/2 litre vegetable stock
-optional salt/pepper/chilli flakes
-juice of 1 lemon optional
The method:
1. Preheat oven to Gas6/200C/180* fan
2. Scrub and chop your precious vegetables then place in an ovenproof dish with peeled (garlic or onion or chives)
3. Rub in your herbs and a teaspoon of sunflower oil and lemon if you have it
4. Add salt/pepper/chilli : optional
5. Roast for 30-40 mins til tender
6. Transfer to a pan. Add stock and boil.
7. Cool then blend half the mix and stir back together. Eat it just as it is or serve with pumpernickel bread for an amazing treat
TIPS: “I like to add milled flaxseed or milled seeds to thicken it and increase omega 3/zinc intake. Adding lentils/chick peas/broad beans etc makes it extra filling and adds protein”