Now that the days are
getting shorter and the nights are getting colder it is a good time
to be thinking about the multitude of soups which cam be made in
minutes and which are,with the addition of crusty bread a main meal
in themselves.
Tonight's meal was a
favourite of ours,roasted vegetable and tomato soup,this this rich
,heart warming bowl full served with crusty bread and some cheese
ensures that no one leaves the table hungry.
2 tins chopped tomatoes
1 tube tomato purree
1 large parsnip
half a pound of
squash,peeled and cut in to chunks
2 red peppers seeded
and halved
1 large parsnip peeled
and quartered
1-1.5 pts chicken or
vegetable stock depending upon how thick you like your soup.
Salt
1 dessert spoon of
sugar
a good handful of basil
chopped
black pepper
olive oil
a good splash of
balsamic vinegar
Set the oven to 200oC
. Place all the vegetables in a roasting tin and drizzle with the
olive oil,place in the oven and roast for at least 30 minutes until
the vegetables are beginning to char.
Put half the vegetables
in to a blender with one tin of tomatoes ,half the basil and some of
the stock and blend thoroughly. Repeat with the remaining ingredients
the add salt and pepper, balsamic vinegar and if you want a thinner
soup add the rest of the stock.
Heat the
soup without boiling and serve at once with fresh crusty granary
bread and a selection of cheeses, Stilton, Brie , a good red
Leicester or some Ossau Irate complement the soup very well.
If you make
more than you need the soup freezes well and will keep for several
weeks. Oh ,I almost forgot. Sausage rolls also go well with this
soup.
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