Roasted vegetable soup

It’s warming soup season, hurrah, there is nothing better than having a lovely bowl of soup waiting in the slow cooker when you get in from the cold!

20141207_1241284 carrots – cut into long strips

2 parsnips – cut into long strips

1/4 of a butternut squash – cut into chunks

Chilli Olive oil

1/4 of a cup of raw cashews

1.5 pints of vegetable stock

Put the carrots, parsnips, and butternut squash into a roasting dish with the chilli olive oil and put on a medium oven to cook until they are soft, and a bit roasted! Take them out of the oven, put into a blender with the cashews, and stock, and blend, until all the lumps have gone.

Enjoy! By the way, I’m not a great photographer!! But this one got the thumbs up from Michael.

I made it quite thick this time, and used it the next day as a spread on some crackers! LOL

 

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