Baked vegetable soup
”Bake the vegetables before making soup of them. You will not regret it,” Anna says. The soup is an outstanding way of using leftover vegetables. The sisters like to use onions, tomatoes, carrots, courgette, pumpkin, and potatoes.
1
Turn the oven on and set it to 200 degrees Celsius.
2
Rinse and clean all the vegetables. Slice them into pieces and spread them across an ovenproof platter. Drizzle oil on top and add thyme, salt, and pepper. Bake the vegetables at 200 degrees for 1-1.5 hours.
3
When the vegetables are cooked, blend them with the vegetable broth. When all the vegetables are blended, pour the soup in a pot, and bring it to a boil.
4
Add cream, and season with salt, pepper, lemon, ginger, and apple cider vinegar.
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Mixed vegetables1.5 kg
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Garlic cloves5.0 pcs.
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Olive oil0.5 dl
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Vegetable broth800.0 ml
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Cream2.5 dl
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Lemon1.0 pcs.
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Grated ginger
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Apple cider vinegar
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Thyme
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Salt and pepper
