Monday, 19 March 2018

Creamy Roasted Root Vegetable Soup - Vegan, Gluten Free

Blogging seems to have come to a stand still for me. I keep trying to revive it and try and post a few recipes. But somehow life comes in the way. Last week or so, I have been experimenting with a lot of new things and I feel some of it needs to go in my blog.. I am not sure if I have any more followers. But I have decided to post a few recipes atleast so I can go back and reference them later!

It's march and there are parts of the world where people are already talking about summer and recipes to beat the heat. Here in England, we were almost ready to welcome spring. We even had a couple of glorious days where jackets were not necessary. My spring allergies are coming back. And then out  of the blue, another snow storm came along. And for a cold cozy day, there is always soup and bread in our kitchen.

I have made many variations of this soup before. But what I liked the best about this is the oven roasted vegetables. The boys agreed it just took the soup to a new level



Ingredients

Carrots 4
Parsnip 1
Suede  1
Potato 1
Onion 1
Water or Milk (as needed)
Italian dry herbs 1 tsp
Chilli Flakes 1/2 tsp (or more for spicy)
Salt and pepper
Olive Oil 2 tbsp

Method of preparation

1. Peal and roughly chop all the vegetables.

2. Layer them on a lined baking tray. Drizzle oil, add salt, pepper, chilli flakes and herbs. Mix well.

3. Roast the vegetables for about 30 min at 220C till they are golden. Toss them in between to get even roasting.

4. Transfer to a pot and add a bit of water/milk and puree it. Add enough liquid to get the right consistency. Check salt and adjust it.

5. Bring to a boil and simmer for a few minutes.

Serve with bread.

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