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Roasted Root Vegetable Soup

29 Nov 2017

Roasted Root Veg Soup

Ingredients:

1 tin Cannellini (White Kidney) beans in water (246g when drained)

2 packets of Mash Direct Roasted Root Vegetables

1 ltr Vegetable Stock

1 onion (chopped)

2 cloves garlic (Crushed or chopped)

Salt and Pepper to taste


To finish:

A drizzle of plain natural yoghurt

Dill

Salt & Pepper to taste


Method:

Peel and chop the onion

Heat a drizzle of oil in a large saucepan (or soup pot) over a medium heat. Add the chopped onion and crushed garlic and saute for 5 minutes, or until the onion is softened.

Into the pan, add the 2 packets of Mash Direct Roasted Root Vegetables and stir. Put the lid on and leave to cook for 10 minutes, or until the vegetables soften.

Add the drained Cannellini beans and vegetable stock and allow to simmer for 5 minutes. Season to taste.

Puree with a blender until smooth, in batches if necessary.

Serve the soup in warmed bowls. Drizzle some Natural Yogurt and top with fresh Dill. Add some freshly made bread for a tasty winter meal!


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