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ROAST VEGETABLE SOUP
With the evenings getting shorter and cosy season definitely setting in, we're sharing this super easy Balsamic roast vegetable soup. A great way to use up all the extra veggies in your fridge, as well as any extra pumpkin you might have from the upcoming Halloween festivities! We used Black Garlic Balsamic, caramelising the vegetables and releasing all of that fantastic flavour.
All you need is:
Root Vegetables
Red onion
Garlic cloves
1L chicken or vegetable Stock
Cream
Black Garlic Infused Balsamic
Method:
🎃Add your chopped veg to a roasting tin with a drizzle of olive oil, balsamic, salt and pepper. Roast at 180°C for 40 mins until the vegetables are soft
🎃 Add to a blender with stock and cream, and blitz until smooth. Serve with some crusty bread with plenty of butter.