Wednesday, 6 November 2013

Recipe: Spicy Autumn Soup

The leaves are falling, the temperature has dropped and it's raining everyday. Autumn is definitely here. This means it's time to start making dishes that warm you from the inside out. I made this tasty soup to use up some vegetables that were past it's best. It can be made with a variety of vegetables so use what you have available. Roasting concentrates the flavours and finishing off in the slow cooker means you are minutes away from a warming soup when you come home.


Ingredients I used:

1 medium squash
1 red pepper
2 small onions
3 small carrots
2 large tomatoes
A handful of cherry tomatoes
1 small chilli (to taste)
Water (If you only use a small amount you wont need stock, if you prefer your soup less thick use stock to prevent the flavour being diluted)

How I made it :
  1. Preheat the oven to 180 degrees Celsius
  2. Peel and remove the seeds from the squash.
  3. Wash and remove the seeds from the pepper
  4. Peel the carrots
  5. Chop the carrots, onions, pepper and squash and place on a baking tray.
  6. Place the vegetables in the oven for 1 hour.
  7. Place the roasted vegetables in a slow cooker (or casserole dish) with the tomatoes, chilli and enough boiling water to nearly cover the veg.
  8. Cook on a medium heat for 3 hours.
  9. Blend the soup and serve

1 comment:

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