roasted vegetable soup

The thing about farm life is you never know what the day will bring.

You can spend your morning decluttering the house, with the intention of spending the afternoon picking grubs off the veggie garden and writing about soup, only to find that your to-do list has changed.

Yesterday afternoon I found myself of the harvester instead of at the computer.  So I’ll make this quick.

I made some soup. Soup is good. Roasted vegetables are good. Roasted vegetable soup is really good. 

Roasted Vegetable Soup

Ingredients:

• 1 small pumpkin
• 1 sweet potato
• 3 carrots
• 2 brown onions
• olive oil
• 500ml chicken stock
• 1L water
• 200ml cream
• a few sprigs of thyme
• salt and pepper to season
• sour cream to serve

Method:

Preheat your oven to 150ºC.

Cut the vegetables into large pieces. I don’t bother peeling the pumpkin, I roast it with the skin on and use a spoon to scrape flesh out afterwards.

Place the pieces in oven trays, drizzle with olive oil and season well.  Allow to roast for 90 minutes, turning once of twice, so the vegetables are soft and caramelised.  

Once cool enough to handle, scrape the flesh away from the pumpkin skin and add it and the other vegetables to a large pot. Add the chicken stock and water and allow to simmer for twenty minutes.   Using a stick blender liquify the vegetables. Different varieties of pumpkin have different water contents; if you find your soup is too thick, add extra water to reach your desired consistency.

Add the cream and use your stick blender to incorporate it. Taste your soup, season and allow to simmer for another five minutes.

Serve with a dollop of sour cream in the centre.

So to wrap this up, soup is warm. Soup is tasty. Roasted vegetable soup is warm and tasty. You should make some soup.

There done! That was quick wasn’t it? Now off to find those naughty greens eating grubs in the garden.

does your husband ever re-write your to do list?

do you like soup?