4 parsnips. 8-10 carrots. 2 onions. clove garlic. oilve oil. maple syrup.
¬ peel carrots and parsnips and slice them into sticks
¬ peel onions and garlic
¬ place vegetables on roasing trays.
¬ sprinkle oilve oil, maple syrup over
¬ season with salt and pepper
¬ stir vegetables to ensure they all get covered witl olive oil and maple syrup
¬ roast at 200 degress celsius for 30 minutes
¬ when vegetable are soft, remove from oven
¬ add to 1 litre of vegetable stock
¬ blend
¬ add a couple of teaspoons of creme fraiche
¬ blend
(a hand blender is fine if you have one)
¬ add more water to make soup the consistency you prefer.
¬ leave to cool, transfer to firdge
¬ this soup keeps for at least a week in the fridge and the flavour keeps improving
¬ serve with toasted bread
¬ yum.
ratatoullie soup
soup is great. you make a batch and it lasts all week and you don’t have to cook. you just have to microwave.
2 courgettes
2 aubergine
2 onions
3-4 cloves garlic
1 red, yellow, green pepper
mushrooms (not strictly to be used but i like them)
tin tomatoes or a couple of beef tomatoes skinned and chopped
chop everything. fry onion, garlic in a little butter and oil until translucent
throw everything else in. in the order, peppers, courgette, aubergine, mushrooms, tomatoes
when it is all cooked add a pint of stock
blend
season to taste with salt and pepper
add mixed herbs if you like, oregano if you like, tip of teaspoon of habanero paste if you like.
eat for the week
serve with little parmesan toasts made from sourdough baguettes. (to make parmesan toasts, cut baguette in slices, brush with oil, place in moderate oven for 10 minutes, then take out, cover with parmesan shavings, (fresh parmesan), return to oven for another ten minutes.
is pea soup. that i saw rachel allen make on tv. so i tried it. oh, it is green and yummy scrummy.
i highly recommend it.
50 grams butter,
2 small-medium onions,
as much garlic as you like,
the tip of a spoon of habanero pepper paste or else one small red chilli deseeded and chopped,
450 grams frozen peas,
one vegetable stock cube or chicken stock cube dissolved in water
one packet of fresh coriander chopped (i don’t have a garden so I can’t grow my own. besides, it’s november. anyway, the recipe says frozen peas so lets not be snobs over coriander in packets)
1) chop your onions finely and grate your garlic
2) place the butter and onions in a sauce pan. over a very low heat melt the butter and let the onions cook until translucent. the longer you cook them for, the sweeter they will be
3) after about twenty minutes of onion cooking, place stock in saucepan. bring to boil.
4) when stock is boiling, add 450 grams of frozen peas and boil for a couple of minutes. do not cover the sauce pan with a lid, you want the peas to remain green
5) add chopped coriander
6) let cool so that steam will not scald
7) liquidise
serve immediately or store in the fridge, i think the soup tastes even better when it is a day or two old.
if you like, substitute the frozen peas with 420 grams of courgette chopped into cubes and a couple of cherry tomatoes. follow the same process. more delicious soup.
i haven’t tried it yet, but I imagine the same recipe would work with anything greenish, i.e. spinach or cabbage or other green things.
