Smoky Vegetable for Souper-Saturday…

“Worries go down better with soup.”

– Jewish Proverb

Soup making season has definitely started in the Sutherland household.

Many of you may now know, I love roasting vegetables in the oven. It’s easy to do; chop, season, oil and bake.

The  caramelisation adds character and flavours are intensified.

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 This week’s soup is a lovely Smoky Vegetable!

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The thyme and the smoked paprika really enhance this soup.

Ingredients:

  • 1 litre vegetable stock
  • 3 medium cloves garlic
  • 200g peeled, deseeded pumpkin
  • 1 carrot
  • 1 red onion
  • 1 white onion
  • 4 new potatoes, sliced skins on
  • 6 cherry tomatoes
  • Olive oil for drizzling
  • 1 tsp smoked paprika
  • Fresh thyme leaves
  • Grinding of sea salt and black pepper.

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Roasted, soft and ready for the stock pot…

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Everything goes in…seeds, skins, and those pan juices.

Method:

  1. Preheat oven to  200°C/400°F/gas mark 4.
  2. Clean and chop pumpkin, potatoes, carrots, onions into even-sized pieces
  3. Place in a baking tray with the smashed garlic and tomatoes.
  4. Sprinkle on fresh thyme leaves, smoky paprika, season, then drizzle with olive oil.
  5. Bake for 25-30 minutes.
  6. Pour the stock into a deep soup pan, cover and warm gently for 5 minutes
  7. Roughly chop and add all the roasted vegetables and blend with a hand blender.
  8. Taste, adjust the seasoning, and stir in a few more thyme leaves.

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Blending in the pot is perfect…then adjust the seasoning.

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Serve with a swirl of cream and a sprinkle of smoked paprika.

I would like to invite you to join me and post up your favourite soup recipes for Souper-Saturday.

Have a good weekend,

Frances 😊

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