Saturday, 3 January 2015

Roasted Vegetable and Ginger Soup!

So in an effort to be more healthy after a very unhealthy Christmas (and the whole of Autumn to be honest) we've decided to cut down on meat for January and see if it makes us feel better and less exhausted! We've started by making our own smoothie every morning, which actually makes me feel rather sick, but I'm putting that down to the pregnancy...

I had the idea about substituting bread carbs for veggie carbs so I've put that into practise today and made a healthy and also delicious soup. I do make quite a lot of soups on a Saturday lunchtime and both my husband and I agreed this was my best one to date. Here's how you do it:

Ingredients
Any spare root veg you have lying around, e.g. two carrots, half a swede, one sweet potato, one normal potato, one onion etc etc.
Olive Oil
Salt and Pepper
A dessert spoon of ginger - I used the stuff already chopped up in a jar.
Creme fraiche
Stock cube made up into stock with boiling water.
Fresh parsley if you have it. Though I'm not sure it added much.

Method
1) Turn the oven on to 180 degrees or equivalent.
2) Chop up all the root vegetables into largish chunks and place on a baking tray. Cover in olive oil.



3) Roast in the oven for half an hour.
4) When done, fry the ginger in oil (I used walnut oil but any will do) and then add in the roasted veg after a minute or two.
 5) Add just enough stock to cover the liquid and perhaps an inch more, depending how thick/thin you like it.



6) Cook on a medium heat for about ten minutes.
7) Then blitz with either a hand held blender or food processor.



8) Season then add a swirl of creme fraiche and top with parsley.



9) DONE!


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