Category: Starter
Jan
24
Roasted sweet potato & carrot soup
SERVES: 4
Ingredients
Method
- STEP 1
Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
- STEP 2
Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
- STEP 3
Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
- STEP 4
Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
- STEP 5
Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
- STEP 6
Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.
https://www.bbcgoodfood.com/recipes/roasted-sweet-potato-carrot-soup
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Aug
13
Broccoli and Cheddar Soup
SERVES: 4
-
Melt butter in a stock pot over medium-high heat; add onion and saute until tender, 3 to 4 minutes. Whisk in flour and continue to stir until mixture turns golden brown, about 5 minutes. Slowly add half-and-half to onion mixture, stirring until mixture is smooth. Add chicken broth; season with salt and ground black pepper.
-
Reduce heat to medium-low and simmer mixture until thickened, about 10 minutes. Add broccoli, carrot, and celery. Simmer until vegetables are tender yet crisp, about 20 minutes.
-
Reduce heat to low. Add Cheddar cheese to soup and cook, stirring occasionally, until cheese melts, about 5 minutes.
https://www.allrecipes.com/recipe/240331/sandys-homemade-broccoli-and-cheddar-soup/
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Aug
13
Curried Butternut Squash Soup
SERVES: 4
-
Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned, 10 to 15 minutes.
-
Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.
-
Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Ladle soup into serving bowls and top with a dollop of sour cream.
https://www.allrecipes.com/recipe/235295/curried-butternut-squash-soup/
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