Tuesday, 25 October 2011
soups and stews are the rock gods of the culinary world!
... and you'll be seeing a lot of them from me over the coming weeks as I prepare to eat healthier on the run-up to 'pig-out week'... I think some of you may call it Christmas...
... soups are filling, tasty and best of all cheap ...especially if your veg come from someone else's garden... and they make an excellent heathy meal, storing many of your five-a-day in one pot...
carrots are the big show-stoppers at the moment but I fear they're about to have their day so i managed to get this soup in before they disappear entirely. ive added my favourite vegetable Mr Fennel into the mix as I simply cannot get enough of that nutty aniseed taste and I roasted the whole lot before turning into a soup which has turned that flavour notch up by about a billion!
Roast Carrot, Fennel and Garlic Soup
I realise i've made a fair few orange soups over the past few weeks but this one takes the biscuit for best in flavour... it truly is an astounding bowl of orangey Autum-ness!
roughly 4 large carrots - chopped into battons
2 fennel bulbs - roughy chopped
4 garlic cloves - unpeeled
1 medium leek - chopped
1 onion - chopped
2 pints of good quality vegetable stock
salt and pepper
- roast the carrots and fennel on 160c in a little olive oil, for about an hour. season them subtly with salt and pepper as you don't want to over-do it at this stage, which can be easily done. the veg should be starting to turn dark brown at the edges but don't worry if you have lots of burnt bits, they just add to the flavour
- in a pan, saute the onions and leeks in plenty of butter
- once the carrots and fennel are done, add them to the pan, cover with the stock and let it simmer for 20 minutes
- blitz like a mad man and then serve with a swirl of cream... bliss!
eat and of course, enjoy!