Continuing with my spring theme of light easy to digest foods, I made a delicious soup from roasting courgettes, red onions, sweet peppers, garlic and mushroom roasted with the Mediterranean flavours of oregano, marjoram and basil. Roasting develops and intensifies the flavour of the vegetables further.
I used clarified butter (ghee) as my cooking fat as it can withstand the temperature of roasting unlike polyunsaturated and monounsaturated oils. Bone broth was the liquid base, which is packed with alkalising bone-supporting minerals.
1 sweet pepper
1 red onion
5-6 cherry tomatoes
1 cup mushrooms
4-5 cloves garlic
3 cups of bone broth
1 tablespoon organic butter ghee
Unprocessed salt such as Celtic sea salt or Himalayan salt to taste (optional)
Spices of choice, I used black pepper (optional)
Dried herbs of choice, I used oregano, basil and marjoram (optional)
- Wash vegetables, peel garlic and chop sweet pepper, courgette, mushroom and onion into medium pieces
- Line a roasting pan with baking parchment and lay all of the vegetables out thinly
- Melt ghee and pour over the vegetables
- I sprinkled dried herbs (oregano, marjoram and basil), some black pepper and a little Himalayan salt over the vegetables.
- Vegetables were roasted at around 180C in the oven until juices were released and they had some colour.
- I placed the roasted vegetables into a pan, added 3 cups of bone broth and some Himalayan salt to taste.
- I brought the soup to the boil then turned down the heat and simmered for around 5 minutes
- I blended the soup and checked my seasonings.
A little virgin olive oil may be drizzled on top for extra flavouring when serving