Oven Roasted Mediterranean Soup
I love to make a big pot on the weekend and freeze individual portions — ideal for pulling out on a hectic weekday for a quick lunch or dinner. Serve with homemade golden croutons for a little crunch.
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
40
MINUTES
Ingredients
1 sweet potato, peeled and cut into small cubes
1 large red pepper, cut into small cubes
3 tomatoes, quartered
1 stick of celery, diced
3 garlic cloves
2-3 sprigs of thyme
2 tbsp olive oil
400ml vegetable or chicken stock
100ml fresh cream
Handful of fresh basil
A few sprigs of fresh parsley
Salt and pepper
For the croutons
2 slices of white bread, crusts cut off and cut into cubes.
2 tbsp olive oil
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