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The Cookery Book

SOUP

Roasted Vegetable Soup with Mint and Goat's Cheese

Roast 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

 

 

 

 

Method

 

  1. Preheat the oven to 220ËšC/fan 200ËšC/gas mark 7.
     

  2. For the tomato base, heat the oil in a large saucepan.
     

  3. Sauté the base vegetables with the thyme for about 10 minutes until they begin to stick to the base of the pan.
     

  4. Add the canned tomatoes, along with the basil, followed by the hot stock or water.
     

  5. 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.
     

  6. 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.
     

  7. 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.
     

  8. Divide into warm bowls and top with the mint, roasted vegetables, spoonfuls of goat’s cheese and the seeds.

     

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