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| Mmmmmm, soup |
We're big advocates of eating as seasonally as possible so this time of year means we receive a lot of carrots and parsnips in our veg box. We mostly cook Italian style food at home so that means there's often quite a back catalogue of root veg in our veg drawer. Luckily this soup recipe is maximum flavour with minimum fuss and you can make a big batch to take to work for lunch or store in the freezer.
Feeds: 2 with plenty of left-overs
Time: 50 mins
Ingredients:
5 carrots
4 parsnips
2 garlic cloves
A handful of spinach
3 tbsp rapeseed oil (I've also used goose fat which works perfectly with this)
1 tbsp chopped rosemary
A couple of slices of homemade or farmhouse bread
A drizzle of olive oil
10g parmesan (or veggie alternative)
A couple of dollops of creme fraiche
Method:
Heat oven to Gas Mark 4 / 170°C (fan). Spread the rapeseed oil over the baking tray, season with salt and pepper, add the rosemary and two crushed garlic cloves still in their skins. (If you're using fat put the fat in the oven to liquify first. I love how the rosemary crackles and gives off a beautiful smell when you add it to the hot fat). Peel the carrots and parsnips and chop into halves or quarters lengthways depending on their size. Add to the oil and roll them around a bit to coat them in the seasoning. Roast in the oven for approx. 40 minutes. Add the tender roasted veg to a large pan, squeezing the garlic from its skin, and add enough hot water (you could use veg stock) to cover the veg. Blitz until as smooth as you can be bothered with and add extra water to achieve your desired soupy consistency.
To make the parmesan croutons, really thinly slice your bread and drizzle with olive oil. Toast under the grill for a few minutes on each side until crisp. Grate over some parmesan and pop back under the grill for a minute to melt.
Tear up some spinach and place on top of the soup. Add a few dollops of creme fraiche to taste.
Push neatly into face.
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