Slow-Cooked Vegetable Soup

A perfect winter warmer that is 100% fat free!  Slow-cooking the root vegetables make the flavours all the more intense.

Serves 6

Prep time:  10 minutes

Cooking time: 3 hours

Ingredients

225g/8oz carrots, peeled & cut into 5cm/2in lengths

225g/8oz celeriac, peeled & cut into 5cm/2in lengths

225g/8oz leeks, washed & cut into 5cm/2in lengths

225g/8oz swede, peeled & cut into 5cm/2in lengths

1 onion. peeled & chopped

1.5 litres/2 ½ pints vegetable stock

2 bay leaves

Freshly ground salt & pepper

To serve

Fat-free Greek yogurt

Fresh chives, chopped

Crusty bread (if not sticking to 100% fat-free)

Method

1.  Pre-heat oven to 140°C/275°F/Gas mark 1.

2.  Place all the vegetables and bay leaves into a large oven-proof lidded casserole dish and pour over the stock.  Season, cover and place in the oven to slow cook for 3 hours.

3.  Remove the bay leaves and blend the soup to a puree.  Serve with a teaspoon of Greek yogurt and a sprinkling of chives, enjoy!