Aldi sell these soup mix packs for €1.49. I decided to roast my veg in the oven to make the soup as I feel you get a more in-depth flavour from the vegetables from roasting them. I peeled and chopped all the veggies into equal sized pieces and sprayed a baking tray with spray oil, seasoned the veg with salt and pepper and sprinkled over fresh thyme leaves. I added two cloves of garlic with the skin left on. I roasted these in a preheated oven at 200 Celsius for 30 minutes.
I transferred into a saucepan with 1 1/2 pints of boiling water and a chicken stock cube. I squeezed the soft roasted garlic out of the skins into the pot. I continued to cook for about 15 minutes to allow the flavours to develop. I blitzed with a hand blender adjusted the seasoning to taste and added a small bit more water as it was slightly thick. And Voilà! A beautiful autumnal roasted vegetable soup easy peasy! Free on all plans & guaranteed to keep you full. I hope you’re having a lovely Thursday x
I’m feeling a bit under the weather today & there’s some law or rule that must be written somewhere that you have to have soup if you’re not feeling the Mae West. Roasting the vegetables first gives this a wonderful depth of flavour plus it’s quicker & handier to bung them in the oven rather than faffing about sautéing them so win win! Aldi have Carrot & Parsnip trays on offer this week for something ridiculous like 49c so that’s what I used 2 of them.
5/6 Carrots cut into large chunks (cut too small they’ll burn)
2 Parsnips also cut into large dice (about an inch)
1 White Onion peeled & quartered
1 Clove of Garlic with Skin left on
1 Veg Stock Cube
1 Tsp Dried Parsley
1/2 Tsp Dried Marjoram (you can leave it out if you don’t have any knocking around)
A Few Sprigs Fresh Thyme leaves removed from stem
Salt & Fresh Black Pepper
Place All the Vegetables & the Garlic Clove (skin on) on a baking tray covered with tinfoil. Spread them out well if they’re too bunched up they won’t roast as well. Spray with sprayoil & whack them into a preheated oven at 200c for about 45 minutes. Remove from the oven & place in a large pot. Find the garlic clove & squish it out of the skin (it’ll be really soft) into the pot. Add 1 litre boiling water, the stock cube, herbs & season well with salt & black pepper. Cook for a further 15 minutes or so to allow the flavours to marry & blend until smooth with a hand blender or food processor. Et Voilà! Your instantly feel better tummy warming soup! Delicious! Parsnips are one of the few veg that aren’t free so this will cost you 1pp per serving. Soup is good for about 3 days if chilled in the fridge (make sure it’s fully cold before refrigerating) I prefer soup fresh it’s nicer but so handy to freeze it too, I don’t take up valuable freezer space with tupperware tubs, if freezing it I simply pop it into small ziploc foodbags & freeze, much handier & no washing up tubs either!