Breakfast, brunch and all things good · Dinner · Nutshell Bites

Roasted and spiced autumn vegetable soup

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This soup was a totally accident. A serious case of: “Hmm if I put that in the blender I wonder if it’ll make a bad ass soup?”. I am the worst when it comes to dealing with leftover food – I’m all big ideas and little results. So I’m turning over a new leaf. I’m ploughing my way through An Everlasting Meal, and I’m kicking it all off with this soup.

This came about from a left over, one pot sausage roast wonder. It’s a serious comfort food dish of spicy roast squash, potatoes, sausages and red onion all topped off with a simple tomatoe and basil salsa poured over just before it’s finished. After the sausages have been demolished, and an impressive dent made in the veg, there is just enough roasted veg left to not quite make a full meal for two but too tasty to be thrown away. So out comes the blender, a splash of hot water, and 30 seconds later lunch is served. The recipe below is just for the roast vegetables and tomatoe salsa, but if you fancy throwing some sausages in (seriously who wouldn’t?) then just put them in the pan 30 minutes before the end.

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Ingredients serves 2

Roast Veg

1 red onion, cut into wedges

6 new potatoes, cut in half

1 small squash, skin removed and cut into thin wedges

1 teaspoon dried chili flakes

2 teaspoon fennel seeds

1 tablespoon rapeseed oil

Salt & Pepper

Tomatoe salsa

Half a bunch of fresh basil, finely sliced

15 cherry tomatoes, quartered

2 garlic cloves, sliced

2 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

Salt & Pepper

Steps

1. Pre-heat oven to 180C (350F), take out a large, high sided roasting pan and put on ‘Hands’ by Macy Gray. Perfect autumn power ballad time.

2. Place the squash, red onion and potatoes in the roasting tray and drizzle over the rapeseed oil. Sprinkle over the dried chili flakes, fennel seeds and seasoning to taste. Toss well to coat all the vegetables and place in the oven.

3. After 30 minutes mix all the salsa ingredients together and pour over the roast vegetables. Place back in the oven for 10 minutes.

4. After the remaining 10 minutes are up, take the roast vegetables out the oven and stab the squash with a sharp knife. If it goes in easily the vegetables are ready. If not pop them back in the oven for 5 minutes and check again.

5. Place the vegetables in a blender, along with all the juices, and add a splash of just boiled water. Blend until smooth. If the soup looks like it needs loosening then keep adding small splashes of water and blitz well each time.

6. Serve with a spoon of creme fraiche, a sprinkle of cayenne pepper for an added kick, and a few parsley leaves.

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