Roast vegetables soup

Posted: September 5, 2010 by nietize in Soup, Vegetarian
Tags: , , , ,

From The Best of Good Housekeeping – Light and Easy
Serves 8
1.4kg ripe tomatoes, halved
350g shallots or onions, skinned and halved
275g celery, chopped
4 small cloves, skinned
275g carrots, peeled and sliced
4 red peppers, deseeded and cut into chunks
2 hot red chillies
4tbsp olive oil
750ml passata
1 1/2 tsp sugar
grated rind of 1 lime
2 tbsp lime juice
salt and pepper

Divide all the vegetables between 2 roasting tins. Add the oil and stir well. Roast at 200 degrees for 1 – 1 1/2 hours or until the skins are charred, turning halfway through cooking.

Discard the chillies. Puree the vegetables and passata in a food processor or blender, then pass through a sieve.

Add the sugar, lime rind, and juice and plenty of seasoning. Cover and refrigerate.


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