Roasting Soup – from my personal blog.
Ok, I bought lots of veg for a nice roast but with Jean’s impromptu hospital trip etc … it didn’t really happen. So I had stuff left over – so I souped it! It was tasty too; Al really liked it. 🙂
*1/3 celeriack *1/3 swede *2 medium potatoes *1/2 butternut squash *3 salsify *1 courguette *2 large cloves of garlick *Black pepper *1 tbl spoon fennel seeds *pumpkin seed oil
I had par boiled a lot of it all ready, to roast and put in with the left over roast veg (these had been roasted in sunflower oil with rosemarry and pepper). I had also kept the water as a veg stock, which I then boiled everything up in that hadn’t yet been par boiled. These were the potatoes (for some reason there are never any roasted potatoes left after the meals reguardless of how many I cook?), butternut and courgette.
Then we blend the whole lot! Bzzzzzzzzzz!
Into the suaucepan about a quarter of it went, along with the garlic crushed, and fennel seeds, – also crushed. I also drizzled about 1/2 a tbl spoon of pumpkin seed oil into it and ground in some pepper in (using our phallic pepper grinder from an Italian restruarent!). Add the fennel seeds and away we go!
Oh and don’t forget to add a pint of milk -– I use a 50:50 mix of semi skimmed goat’s and skimmed cow’s milk but that’s becausecos of special dietary requirrements and should be fine what ever you use. It would probably be tasty just with a pint of veg stock instead!
Gently heat until the odd bubble starts to appear, try not to let boil! This allows the garlick and fennel to permeate the soup properly. 🙂
I had it on the heat for about 1/2 hr.
Be warned, me and Al and I have had this two days in a row and I have frozen enough (without garlick, fennel and milk) to feed 6 people a thick soup and 10 people a thickish soup!
Jean (who was just weaning at the time being our baby) also loves this but she had it mixed with mash potato. 🙂
Leave a Comment