Sometimes I just cannot be bothered to cook dinner. Unfortunately though, there is no home delivery Thai out here (or home delivery anything else for that matter… I miss Thai food!) so I resort to my quick and easy roasted vegetable soup.
The trick to this soup is to have the vegetable roasted and in the freezer. Whenever I do a roast, I always do twice as many vegetables as we need, just so I can have them on hand. I pop them into plastic bags and put them in the freezer until I need them.
Ingredients
1 onion – finely diced
3 garlic cloves – chopped
1T oil
500g roasted vegetables (I use pumpkin, potato, carrot, and sweet potato).
1litre of stock
Method
1. Heat the oil in a large saucepan.
2. Lightly fry the garlic and onion for a few minutes until it is translucent.
3. Add in the roasted vegetables and stock.
4. Bring to the boil.
5. Boil for 5 minutes.
6. Puree the ingredients using a stab blender. You may want to add a little milk or cream to it to make it thinner. Season with salt and pepper.
7. Return to the stove until it is hot through.
8. Serve.
As my son would say "derwishas yum" !