Eat | Simple roasted vegetable soup

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The key to good eating is simple. In that for the most part it should be just that, simple. A soup seems like a lot of moving parts to make it from scratch but in essence what your doing is simple it just takes time.

The same is to be said about a roast vegetable soup. The biggest obstacle of course is the roast the vegetables first. I do this by part boiling the vegetables first and then roasting them in a raosting tray in the oven.

The ingredients I used are perfect for a winter warmer this winter and for using left over vegetable from Christmas and New Years.

The following amounts made three good sized servings. Everything was initially roughly chopped into cubes.

3 Parsnips

3 Carrots

1 Sweet potato

1 small red onion

2 Garlic cloves

1 handful of brussel sprouts

1 stick of celery

Nutmeg (a pinch), Vegetable Stock, a little bit of English Mustard, wholegrain works equally well.

You want to divide your produce into two separate piles to start, you want everything bar the red onion, garlic and brussels cut into cubes and chucked into a pan of boiling water to wait until they are softer.

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In the meantime fry your onion and garlic with a nob of butter in a frying pan, as the onion softens throw in the brussels! Now apparently the only way to cook brussels is to fry them or roast them, boil them and you have some very gross vegetables on your hands. Now I don’t mind them boiled but quickly fried with garlic and wham, perfection. Once they are fried (Five minutes each side until golden fried) throw them into your roasting tin and await your other vegetables!

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Once softened distribute three quarters of the veg into your roasting tin. We used rapeseed oil because we have an issue with Olive, but most would use Olive then throw all of that into the oven! Later in the process I also added a drizzle of honey, I probably shuffled the vegetable roasting around three to four times before adding this to finalise the vegetables.

Leaving the other quarter to boil I added, vegetable stock, nut meg and some celery. Using a blender I blended this as smooth as possible, made easy by lots of water! This doesn’t have any milk or lactose in this recipe but you could add some creme fresh to make it more decadent.

Once this is done I left the soup on a low heat until the rest of the vegetables are ready. dividing them again a quarter is left as whole, roasted cubes and the rest is blended in with the original mixture.

To serve simply decant the soup into bowls, piling the unblended vegetables into a pile on the top of the soup with some fresh, toasty bread you have the ideal meal for a cold winters day either at lunch like we did or as a tasty dinner!

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Food | Three friends create a meal for one

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It sounds strange right? Three people making one meal for one? Well lets start from the beginning, Josh was out, I was home alone and I asked some of our friends, what is their guilty pleasure food?

We came up with a lot of ideas but what I did have was a sweet potato. The first thing we came together with was sweet potato fries. Cut it up, (I only used half) mix it up with oil and a tiny bit of salt (if not making the kale to go with) shake them up and put them in the oven!

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Now, if you don’t have a lot of time I have a cheat. Cut your potatoes into pieces and microwave the potato. Sweet potato doesn’t take as long as white potatoes so for it to be gently soft took only about 1 minute 30 on full blast. I did this before seasoning with salt, pepper and oil. Then I added grated parmesan and Cajun spice. Spice was our friend Pauls suggestion, there is nothing better than a good dose of spice for an extra flavour and kick to the palette! Once you’ve done this its a simple as throwing it in the oven (I don’t even think I can remember the temperature but I would assume I put it in at about 180).

Now for the next thing what to put with our sweet potato fries? My other friend who you have met on the blog before (Becky made those incredible florentines!) and she came up with some great ideas, baked Kale and soured cream! The way I mixed that up was adding crushed garlic to the kale (again seasoned with oil & salt) and chives in the soured cream.

So how do you bake Kale? It was the big question I had.

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Its as crazy simple as baking your chips it can take up to fifteen minutes but I found it was done in barely five, you load up a baking tray with your kale and you shake it up with your seasoning of choice. In this case that was rapeseed oil, salt, pepper and crushed garlic (a lot of) you mix this up and tower that kale high! with the water content being so high in kale it gets a lot smaller when baked, so pile high! pop it in your oven (below your fries) and wait for the Kale to crisp up and the fries to colour up and become crispy.

To finish pile your fries on top of your crispy kale, add a dollop of soured cream and voila a meal for one in barely any time! Bonus it’s vegetarian and filling! The trifecta!