Two for One: Cheesy Roast Veg and Roast Veg Soup

Cook once and get two meals. Meal 1: serve half the roasted vegetables with the melted cheese. Meal 2: add stock to the rest, blitz whilst hot and serve as soup with a crusty roll. Easy peasy.

INGREDIENTS
1 Butternut Squash (peeled and diced in large pieces)
2 red bell pepper (De-seeded and quartered)
2 yellow bell pepper (De-seeded and quartered)
4 Red Onion (Peeled and quartered)
2 Courgette (sliced thickly)
2 tblsp Olive oil
1 tsp Sea Salt
1 tsp Cracked Black pepper
1 Bunch Fresh Rosemary (or 2 tblsp dried)
100 g Cheese (grated)
1.5 litre stock
1 tin Chopped Tomatoes
100 mls Natural Yoghurt (optional)
25 g Pine nuts (dried) (optional)
4 Crusty Rolls (or similar)

METHOD

Meal 1 – Cheesy Roast Vegetables

Chop all the vegetables and pour the oil over. With a hand or spoon, ensure that the vegetables are fully coated with the oil. Cover with salt and pepper and the herbs.

Place in the hot oven for 40 minutes, stir occasionally. Divide the vegetables in half, remove the herbs. Top one half with cheese. Cook for a further 10 minutes. Cheese should be melted and vegetables soft before serving.

Serve the cheesy roast vegetables immediately.

Meal 2 – Roast Vegetable Soup. (15 minutes to reheat)

Place the roast vegetables in a saucepan. Add the stock and chopped tomatoes. Bring to boil. Blitz whilst hot.

Taste and adjust seasoning as required. The soup should be of a single cream consistency. If not add more stock to thin or boil rapidly for 4-5 minutes to thicken.

Cool and place in a fridge when cold. Reheat the next day, serve in warm bowls with yoghurt and pine nuts (optional) and crusty bread.

Tip: When cooking Sunday lunch, double the amount of roasting vegetables and make a soup for next day.

Recipe by Sian’s Plan www.siansplan.com (healthy meal planning service)