Something happens to vegetables when they’re cooked very slowly for a long time: their flavour becomes mellow but at the same time more intense, and your kitchen is filled with aromas of goodness. This soup is also completely fat-free.
Vegetable quantities are prepared weights
8 oz (225 g) peeled carrots, cut into 2 inch (5 cm) lengths
8 oz (225 g) peeled celeriac, cut into 2 inch (5 cm) pieces
8 oz (225 g) trimmed and washed leeks, halved and cut into 2 inch (5 cm) lengths
8 oz (225 g) peeled swede, cut into 2 inch (5 cm) pieces
1 small onion, peeled and roughly chopped
2½ pints (1.5 litres) stock made with Marigold Swiss Bouillon vegetable powder
3 bay leaves
salt and freshly milled black pepper
Pre-heat the oven to gas mark 1, 275°F (140°C).