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Note, this Soup is not Gluten Free, as I use Flour to thicken it up and soak up the Oil/Butter. I should probably work on that...*
* From Chris: Nothing that Bob's Red Mill "1 to 1" can't fix, or even corn / potato starch :B
Recipe (Rough) - Makes 5/6 Portions
400g Sweet Potato, cubed
400g Squash, cubed
3 Large Carrots, peeled and sliced
1 Large Onion, roughly chopped
1 Litre Weak Vegetable Stock
25g Butter
50ml Olive Oil
Flour
1. Toss the Sweet Potato and Squash together in half of the Olive Oil, plus a sprinkling of Salt and Pepper. Place on a baking tray and bake in the oven for 40 minutes at 180*C . Maybe do this in advance, as you don't really want to be stuck waiting on slow-cooking vegetables.
2. Blanche the Onion and Carrots in a large pan with the remaining Oil and Butter. After five or so minutes, mix in some Flour little by little until a loose Roux forms and the Oil/Butter is absorbed.
3. Add the Vegetable Stock and bring to a simmer for 40 Minutes. Add the baked Squash and Sweet Potato halfway through.
4. Once 40 Minutes has passed, remove the pan from the heat and allow it to cool for five or ten minutes before blending. You can always add more water if the broth has reduced too much, you're looking to get around two litres of soup from this recipe.
5. Add Salt and Pepper to taste and enjoy.
Notes
- I say 'Weak Vegetable Stock', use like half the amount of powder/cubes/whatever it says on the instructions. Let the actual Vegetables work their legs. If you need more taste, that's what the Salt and Pepper is for at the end.
- The Flour really is optional. I just worry about the Soup splitting if I don't soak up the Oil with something...
- I've mentioned this, I'm not used to doing savoury recipes because 9/10 times I wing it. If the recipe seems rough or half-baked, that's probably because it is.
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