Vellutata di verdure al forno from Liguria
You all know that I like soup in the winter. Really like it. It is absolutely the best thing, with some lovely crusty bread, to warm up the cold winter nights or to provide a healthy, satisfying lunch on a freezing, grey, dismal day. I also adore roasted veggies, and chilli. So this dish, which combines them all, was a true discovery for me, and I think I pretty much lived on it for a couple of days.
This is also because I just bought a new blender and was dying to try it out lol!
You will need
a roasting tray full of veg (I used carrots, zucchini, shallots, garlic and baby tomatoes)
1 litre of vegetable stock
Simply chop the veggies up onto a roasting tray, sprinkle liberally with olive oil, salt, rosemary and chilli flakes, mix, and shove in the oven at 180°C until they look like this:
Shove all ingredients into a blender and whiiiiiiizzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz….
You’re done. Italian cooking is easy…