This vegetable soup is a favourite in our house
Ingredients:
- 500g cubed and de-seeded butternut
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- 1/2 teaspoon dried rosemary
- 2 thyme sprigs
- 1 litre (4 cups) chicken/vegetable stock
- 125ml plain yoghurt
- salt and pepper to taste
Method:
- Pre-heat oven to 180 degrees C
- Place the butternut in an oven-proof dish and drizzle with olive oil and season with salt. Mix well and place in the oven to roast for 45 minutes
- For the soup, sauce the onions and garlic in olive oil until soft and translucent.
- Add the herbs and sauce for another minute
- Add the roasted butternut and stock and allow to simmer for 15 minutes
- Blend the soup until smooth then stir in the yoghurt.
- Season to taste and serve
