Slow Roasted Vegetable Soup

Ingredients

  • 1 large red onion, peeled
  • 8 ounces carrots, peeled
  • 8 ounces sweet potatoes, peeled
  • 8 ounces butternut squash, peeled and seeded
  • 8 ounces sweet red peppers, deseeded
  • 6 ounces tomatoes
  • 1 head garlic
  • 1 tablespoon olive oil
  • 2 sprigs fresh rosemary
  • 1 1/2 liters vegetable stock
  • fresh ground black pepper
  • 2 -3 tablespoons low-fat Greek yogurt

Directions:

  1. Preheat the oven to 150°C.
  2. Chop the peeled and deseeded butternut squash, sweet potato, sweet peppers, onion and carrot into nice big chunky pieces – 2 inch diameter will be fine.
  3. Cut the tomatoes into similar sized chunks, and remove the seedy-jelly bit.
  4. Toss the vegetables with the olive oil until they’re nicely coated and add the rosemary.
  5. Place in the oven for about 1 1/2 – 2 hours, adding the whole garlic bulb after the first hour. The veg should now be cooked, slightly caramelised and almost chewy, with a much more intense and mellow flavour. Try not to overcook. For pancreatitis, the fresher, the better.
  6. Remove the rosemary sprigs and place all veggies in a pan. Squeeze the garlic out of their papery husks into the pan too and add stock.
  7. If there is any gooey residue on the bottom of the roasting tin, pour a little of the stock into it and scrape it into the pan, as this is where the serious flavour is!
  8. Liquidize the soup in batches and reheat. Check seasoning and serve in big bowls with a swirl of greek yogurt on top.
Michael WSlow Roasted Vegetable Soup

Comments 7

  1. Sarah S.

    I can’t wait to try this. I was in the hospital all last month and am looking forward to incorporating more vegetables in my diet in a way that actually tastes good!

  2. Maria

    Went to hospital for the first time and was talk I had pancreatitis, I have had my gallbladder removed 3 months ago and I surely do not want to go to hospital again so looking for great healthy receipes to improve my health and keep me away from the Dr’s :) thanks for the recipe and information helping me alot to understand what I have.

  3. Judith

    Looking forward to tying this recipie. Found out last year that I have pancreatitis and I’ve started since then to incorporate more fruits & veggies in my diet. However, at times I find it hard to stick to this routine (I get bored with the same old same old after a while) & as soon as I deviate, I get a flare-up. So I’m hopeful this & other recipies will add the variety I need to help me stay on track.

    Thanks

  4. Barbara

    I was never so sick~was at the Cleveland Clinic 64 days……and had to have drains put in the stomach~All I have to say I would never wish this on anyone….Thanks for reading this…Barb

  5. Andrea Bailey

    Hi Michael;

    My husband died in November 2010 of pancreatic cancer. He was diagnosed with pancreatitis around 1990 but really had not cooperated with the doctors regarding this condition. I met him in 1998 and married him in 1999. I learned a great deal about pancreatitis and learned how to cook for him as a result. Recently I learned that a church member was having problems keeping his blood sugar high enough. When I learned about how much coffee he consumed on a daily basis I suggested to him that he have his pancreatic enzyme levels checked. He has been diagnosed with pancreatitis since. He and his wife are now learning about how to take care of him from this point on. That is why I signed up for your enewsletters so that I can assist them. Thank you so much for all that you do. Sincerely, Andrea Bailey

    1. Post
      Author
      Michael

      Thank you so much for sharing your experience Andrea. I am extremely happy that this can help you to guide your friends and church members through this difficult disease.

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