Roasted Vegetable Soup with Mint and Goat's Cheese
Roasted Vegetable Soup with Mint and Goat's Cheese
Roasted Vegetable Soup with Mint and Goat's Cheese
Serves 4
Preparation Time: 15 mins
Cooking Time: 30 mins
This is another Guest Recipe from The Diabetes Weight Loss Cook Book and has the rich flavours of the Mediterranean with an exciting array of goodies to top the soup. The vegetables roast whilst the soup is cooking.
Ingredients
For the tomato base
3 tablespoons extra virgin olive oil
1 leek, roughly chopped
2 celery sticks, roughly chopped
300g (10½oz) swede, peeled and roughly chopped
2 sprigs of thyme
2 x 400g (14oz) cans of Italian plum tomatoes
1 sprig of basil
1 litre (1¾ pints) hot vegetable stock, Chicken Stock or hot water
For the roasted vegetables
1 red pepper, cut into 2cm (¾in)pieces
1 medium aubergine, diced into 2cm (¾in) cubes
1 red onion, cut into 2cm (¾in) cubes
1 courgette, roughly chopped into 2cm (¾in) slices
2 sprigs rosemary
4 tablespoons extra virgin olive oil
salt and freshly ground black pepper
To Garnish
250g (9oz) baby spinach
a large handful of mint leaves, roughly torn
150g (5oz) soft goat’s cheese
2 tablespoons toasted pumpkin or mixed seeds
AND THIS IS WHAT YOU DO.....
- Preheat the oven to 220˚C/fan 200˚C/gas mark 7.
- For the tomato base, heat the oil in a large saucepan.
- Sauté the base vegetables with the thyme for about 10 minutes until they begin to stick to the base of the pan.
- Add the canned tomatoes, along with the basil, followed by the hot stock or water.
- Bring to the boil and then reduce the heat and simmer, with a lid on until the vegetables are soft. This will take 20–30 minutes.
- Meanwhile, put the roasting vegetables onto an oven tray and toss in the oil and seasoning. Spread them out in a single layer with the rosemary tucked underneath and roast for 20–25 minutes, or until they are tender.
- Purée the tomato base with a stick blender or in a food-processor. Return the soup to the pan. Stir in the spinach and taste for seasoning.
- Divide into warm bowls and top with the mint, roasted vegetables, spoonfuls of goat’s cheese and the seeds.