Tuesday, 28 January 2014

Random Recipes-Winter Warmer Root Vegetable Soup

The other day I was making an oven hot pot of garlic, onion, carrots, potatoes and chicken breast and failed to add adequate water or a tight enough cover for it to cook perfectly. When I got home later, the chicken was perfect (being buried under the veg) but the veggies were a little too brown and wrinkly for my taste, not to mention that of my five year old daughter. However, they still tasted good and the extra roasting had caramelized some of the sugars and they tasted nice so I was loathe to waste them. My resulting recipe ended up as a lovely warm and hearty winter puréed soup that I froze some of and am currently enjoying the rest of as I type.

You will need
2 cups chopped potatoes (I used 4 smallish red potatoes, skins left on)
1 medium onion, chopped
3-4 carrots, chopped
3 garlic cloves, chopped or minced
Juice of 1/2 a lemon
Lawry's or Johnny's or Old Bay seasoning salt
1 tsp paprika
3 tbsp Frank's Original Red Hot Sauce
OR
1 tsp cayenne pepper and 2 tbsp white vinegar and a little extra garlic
1 tbsp chopped ginger (optional but nice)
3 cups vegetable broth
1 can of great northern beans (or your choice in beans) drained.
Olive oil



For the first part, you need to roast the veggies. Take the onions, potatoes, garlic, ginger if you're using it, and carrots and put them in a baking dish. Sprinkle with your choice of seasoning salt and paprika. Baste with olive oil. Cover with aluminum foil. Put in the oven at 300 degrees Fahrenheit for approx 45 min to an hour, checking every 10 min after the 40 minute mark to see if they are done. You can overlook them to a browned (but still squishy feel, nothing burned to a crisp here) look, but mainly they just need to be soft.
Once they are soft, put all remaining ingredients and the veg into a blender and purée. Add more Frank's red hot and lemon for taste if you like. If it's too thick, add a little more broth. Consistency should be a little thinner than pudding.
Garnish with a sprig of basil, rosemary or chives and enjoy! Creme fraiche may also be swirled in if you prefer. Best with a lovely piece of toasted, sprouted grain bread and butter (or olive oil).

Makes approx 4 servings

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