Friday, 1 December 2017


“If you want to see the sunshine, you have to weather the storm.” - Frank Lane 

We were greeted the first day of Summer in Melbourne with a stormy and very rainy start. Record rainfall and flooding in many areas were accompanied by a cool change. The rain remained and is predicted to last for quite a few days more, with all of Victoria and southern NSW being affected. Such being the weather, soup was in order! 

Roasted Vegetable Soup

1 large onion, peeled
250 g carrots, peeled
250 g potatoes, peeled
250 g butternut pumpkin, peeled and seeded
250 g sweet red peppers, deseeded
180 g tomatoes (peeled and deseeded)
1 head garlic
2 tablespoons olive oil
2 sprigs fresh rosemary
2 litres vegetable stock
1/2 tsp ground coriander seed
1/2 tsp ground cumin
1/2 tsp mild curry powder
Freshly-ground black pepper
Salt to taste
2 -3 tablespoons Greek yogurt
Chives/parsley/nuts to garnish 

Preheat the oven to 160°C. Chop the pumpkin, potatoes, peppers, onion and carrots into big chunky pieces (4-5 cm cubes). Cut the tomatoes into small cubes. Toss the vegetables with the olive oil until they’re evenly coated and add the rosemary sprigs. Place in a deep baking dish in the oven for about 1 - 2 hours, adding the whole garlic bulb after the first hour. When the vegetables are cooked, they should be slightly caramellised and flavoursome. Leave them to cool in the baking pan.
Remove the rosemary sprigs and squeeze the garlic flesh out of the papery husk into the pan with the vegetables. Add the stock in the baking pan and mix thoroughly. Heat the pan over the stove stirring through to break down the vegetables and dissolve the flavoursome pan juices into the soup.
Carefully transfer the contents of the baking tray into a saucepan with a large ladle and add the spices and salt. Liquidise the soup in the pan with a mixing wand and reheat. Check seasoning and serve in big bowls with a swirl of Greek yogurt on top. Sprinkle with chives, chopped herbs and nuts to garnish.

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