Roasted vegetable soup with a chilli bite

Easy to make roasted vegetable soup. You can add any other veg that you have in the fridge that may be on the turn.  This is a great way to lose weight if you follow a point based diet as this can be 0 points!
If you substitute the olive oil with Fry Light mist spray this becomes Slimming World SYM free!

  • Serves: 4-6
  • prep Time: 10 minutes
  • Cook time: 30-40 minutes
  • Total time: 60 minutes
  • 2-3 Onions
  • Peppers – Chopped in large chunks
  • Garlic Bulb – peeled
  • 1-2 Carrots
  • 6-8 Tomatoes – cut in to quarters
  • 1-2 Green or red finger chillies
  • 1-1.2 pints of chicken stock ( Vegetable if you prefer)
  • Olive oil
Preparation method
Step 1 Pre-heat the oven to 200C. Roughly chop the vegetables including garlic and chilli. Place in a oven proof dish / Roasting tray.  image
Step 2 Drizzle the olive oil over the vegetables and toss.
Step 3 Place in the oven for 30 minutes.  You want the want the vegetables to part burn.  This adds the flavour.  image
Step 4 When the vegetables are done add the stock and stir, Now transfer to to a sauce pan, making sure that you get every thing out of the oven dish!  image
Step 5 Puree the soup to the texture that you like, Lumpy or completely smooth.  image
Step 6 Warm through and serve or divide out in to portions and freeze.

Perfect fluffy crispy roast potatoes

Fluffy and Crispy roast potatoes……what else could you want with your Sunday roast or any dinner any other day of the week for that matter!

What you will need:

  • Potatoes – white
  • Oil – I prefer Rapeseed but vegetable oil will do.
  • Oven preheated to 180 degrees
  • Baking tray warmed in oven
  • Sieve
  • Pot filled with boiling water.

What to do:

Peel and chop your potatoes in to quarters.
Give your peeled and chopped potatoes a good rise under the cold tap to wash away starch.

Add the potatoes to the pot of boiling water and let boil until they start to become slightly soft (no more then 10 minutes). You should just be about able to stab with a sharp knife.

Drain boiled potatoes in the sieve and leave in sieve for a minute or two.

Add potatoes back into the empty pot and poor over the oil. not to much , just enough to coat the potatoes. Put the lid on the pan and shake the pot up and down and from side to side. This will rough up the outside on the potatoes and will coat the potatoes with the oil.

Take the hot tray out of the preheated oven and empty the potatoes in to the tray. Please the tray back into the oven for roughly 30 minutes or until the potatoes crisp up and turn slightly brown.

What to server with:

They are potatoes so serve these on their own or with any meal that you would normally serve potatoes with.