Autumn root vegetable soup with a bonus

To me comfort food is a good soup, eaten with some fresh crusty bread. This dish is filling, flavourful and thick. And the goats cheese spread is a nice accompaniment.

Genoeg voor 4 large servings

1 parsnip
1 sweet potato
1 large carrot
a quarter of a celery root
1 red bell pepper
2 shallots
2 garlic cloves
2 sprigs of rosemary
6 leaves of sage
2-3 tablespoons of olive oil
Seasalt and black pepper
1 liter (or more) boiling water
almonds, chives and eventually some raw cured ham for garnish

Heat the oven to 180C. Wash, peal and slice all the vegetables.

Add salt, pepper, olive oil and herbs, mix well. Bake for 50-60 minutes till all the vegetables are well done. It is alright if they brown a bit at the edges.

Puree all the vegetables in a blender with hot water. A light broth can also be used, but really, the vegetables are so full of flavour, that water will do just fine. Check the seasoning and ajust the amount of water to your taste. I like my soup quite thick.

Garnish with roasted almonds and chives for a vegan dish. I like adding pieces of raw ham (bacon) baked till crispy. And a few drops of good olive oil.

 

And the promised bonus, a goat's cheese spread.

100 g fresh goat's cheese
1 heaping tablespoon of creme fraiche
3 Tbs finely chopped fresh herbs (chives, parsley, chervil, garlic chives, selery)
4 sundried tomatoes in oil, finely chopped
1 tsp honey
freshly ground black pepper


Mix all the ingredients using a spoon - no food processor necessary. Letting it rest for an hour in the fridge helps the tastes blend, but it is ready to eat as is.


 

 

 

 

 

 

 

 

 

 

 

 

   
 

 

   
 

 

 

 

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