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Roast Veg Soup and Sauce Base
This is the perfect veggie base for soups and suaces containing no onions or garlic but with loads of flavour
Ingredients
- 1/2 green pepper
- 1/2 red red pepper
- 1/2 yellow pepper
- 1/2 cauliflower
- 1/2 broccoli
- 1/2 tsp sea salt
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
Instructions
- Preheat oven to 200C
- Roughly chop the peppers and place in an oven try
- Chop the cauliflower and broccoli stems and all and add to the tray
- sprinkle on the seasonings and add olive oil
- use your hands to rub in all the oil and seasonings
- Roast for approximately 30 minutes until cooked through and a bit gnarly
- Cool then blitz in a food processor
To use
- Use base for soup by adding a tin of tomatoes, thicken with lentils or rice if required, simmer for approx 20-30 minutes
- Use as a sauce for pasta by adding about 1 tbsp of Worcestershire sauce and heat for 10 mins
Notes
This roasted vegetable soup and sauce base is super handy in the kitchen. It's the roasting of the veggies that gives this its amazing flavour.
Nutrition
Calories: 118kcalCarbohydrates: 11gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 339mgPotassium: 550mgFiber: 4gSugar: 4gVitamin A: 1147IUVitamin C: 161mgCalcium: 57mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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