ROASTED VEG­ETABLE SOUP

Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 50 mins Serves 4 1 red onion, peeled 2 large sweet pota­toes, peeled 2 red pep­pers, chopped 6 gar­lic cloves 12 cherry toma­toes, halved 2 tbsp olive oil 2 tbsp lemon juice 1 tsp honey 4 sprigs thyme 1 sprig rose­mary 1.2 litres veg­etable stock 1 tin lentils, drained and rinsed 1 Slice the onion into wedges and the sweet pota­toes into sim­i­lar-sized chunks. 2 Pre­heat the oven to 200°C. Ar­range the onion and sweet pota­toes in an oven­proof dish with the red pep­pers, gar­lic and toma­toes. Driz­zle with olive oil, lemon juice and honey, sprin­kle with herbs and pep­per. Cover with foil and bake for about 30 min­utes. 3 Re­move the foil and in­crease oven tem­per­a­ture to 220°C. Roast the vegeta­bles for another 10 min­utes for some added colour. 4 Mix the vegeta­bles with the stock and lentils. Blend for a smoother tex­ture. Check the sea­son­ing and serve hot with fresh bread and but­ter.

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