In previous years we made very little soup, however we have been more and more enjoying trying out different sorts of blended vegetable soup. Although we do not roast joints very often we have quite often roasted vegetables to go with meat or fish dishes. Apart from the obvious potato, parsnip or sweet potato we regularly roast roughly chopped aubergine, courgette, peppers and onion. A soup has provided a good way of using up excess roast vegetables if we have had guests round and have roasted too many, alternatively deliberately roasting more than needed for a meat or fish dish means that later in the week an easy soup and bread meal can be prepared. The vegetable quantities are an outline - in practice you take your left over roast vegetables whatever they are.
Serves 4
Ingredients (sufficient for soup only, more will be needed to accompany first day's dish)
One large parsnip
One medium sweet potato or potato
One aubergine
One medium courgette
One large onion
One red/yellow/green pepper
Vegetable oil
1 litre vegetable stock
salt & pepper
4 slices wholemeal bread
Method
First day - when serving roast vegetables to accompany another dish
1. Heat oven to 200 °C (180 °C fan oven)
2. Cut up potatoes for roasting, place in roasting tray with hot oil, baste and put in oven
3. Roughly chop the vegetable, season with salt and pepper and mix in a bowl with enough vegetable oil to coat every piece
4. Put vegetables in a roasting tray and put in oven 30 minutes after the potatoes
5. Roast everything for a further 30 minutes
6. Serve those vegetables needed for the first day. Set aside the rest, cool and refridgerate.
On later day - when wanting soup
1. Make 1 litre of vegetable stock in a pot
2. Add set aside vegetables and boil for 5 minutes
3. Blend soup mixture in food processor
4. Return blended mixture to pot and simmer for further 5 minutes
5. Serve with wholemeal bread or toast
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2008-04-03 @ 02:18