Winter warmers + Root soup!
It's no secret i love to cook. In winter i literally live in my kitchen preparing warm and comforting dishes that i love for testing out on my family. To me there's nothing better than cooking for the ones you love. Here's a few recipes i want to try before this winter is done and dusted. Click the pic to be taken to the recipe.
I have a few cook books that i always turn to in the winter time and almost all of them are Italian in origin. The Italians know how to comfort a girl in the cooler months, carb fest anyone?! I'm not one to follow a recipe too closely, I like to add my own twist on things and tweak it when it comes to flavours and availability of ingredients.
My fall back, fool proof winter soup recipe is just that. A mash up of a few recipes that i love that end up in a smooth, comforting, toe warming bowl of yummy-ness that i call root soup! (rude name intended!!) It's simple, delicious and can feed a couple or a crowd. Root vegetables roasted for extra flavour, bone broth (find out why i love bone broth and how to make it here) and a swirl of something creamy and spoonful of the most addictive zingy green goodness and that's it! It's so simple you can get the kids involved.
Serves 6. Double recipe to feed a crowd or to freeze for quick future meals.
2 red onions, quartered.
4 garlic cloves.
1/2 a small pumpkin, like a butternut.
1 large sweet potato.
4 medium potatoes.
1 litre of chicken bone broth or Vegetable stock if keeping soup vegetarian.
6 Tbsp of creme fraiche. (Alternatively you can use cream or sour cream.)
Salt, pepper and olive oil.
For salsa verde you need...
1 cup of parsley
1 cup of basil
1/2 cup of mint
1 garlic clove
2 teaspoons of capers, drained and lightly washed.
1/2 A cup of olive oil
Juice of 1 lemon
A good pinch of sea salt, like Maldon.
Cut all veggies into similar sizes (keep garlic cloves whole) and place on roasting tray. Give a light coating in olive oil and season liberally with salt, pepper and oregano. Roast until golden and cooked through. Place broth/stock on stove top and bring to simmer.
For salsa verde place all ingredients into a mini food processor and blitz until emulsified. Let it stand for 10 mins so the flavours intensify.
Finish the soup by adding cooked vegetables to the simmering stock and bring to the boil. As soon as it's boiling take off the heat and blitz with stick blender until smooth and velvety. (If more liquid is needed top up from hot kettle) Add your dollop of cream and spoonful of salsa verde to taste.
Serve with toasty warmed baguette.