Roasted Vegetable Soup


I first wrote about his soup when I was travelling through France and it is still a family favourite now. I have to spoken to Kelly Higgins-Devine on 612ABC Radio about how easy soups are to prepare and how the roasted vegetables give it that extra delicious taste.

We are half way through our trip now. The thought of it ending fills me with trepidation. I love being here. Paris makes my heart sing.

I have enjoyed the short trips to other places but when we return to our little apartment in St Germain, I am happiest. Even though my apartment in Brisbane has a modern kitchen with many more gadgets, not once have I missed them. It is strange how you want things and then later realise they haven’t really made the impact on your life you thought they would.

The markets are one of the things about Paris that bring me great joy. I know we have markets in Brisbane and they are great, but here there is one within walking distance of most places.  I have bought a “chariot-course”  to carry my purchases. Everyone has one here so you don’t have to be concerned about your image. The weather here means that you can walk there, take your time purchasing anything your heart desires and on the way back I stop with the husba and have a coffee. This is another of my real joys in Paris. No not the coffee, it is pretty terrible most the time, it is people watching while I sit at cafés. I have included some of the wonderful things I have photographed while sitting at the café.

 

 

 

So this week it has turned cooler in Paris some days it is even cold. We have come home after buying way too much at the markets and I have thought, now what am I going to do with all of this.  The answer, a Roasted Vegetable Soup. Easy to make, full of goodness and delicious.

Roasted Vegetable Soup

Ingredients

Any vegetables you have on hand. I used potatoes, leeks, onion, garlic, beans, tomatoes,carrot and sweet potato.

About 4 cups makes enough soup for five.

4 tablespoons of olive oil

dried herbs of your choice, I used parsley and oregano

Salt and Pepper

1 litre of Vegetable Stock

A nice fresh loaf of bread.

Method

Cut and peel all the vegetables and garlic into similar size pieces and place in a roasting pan. Drizzle with olive oil and herbs, salt and pepper. Toss well. Place in an oven on 175 degrees and allow to roast until tender and golden.

Take all the vegetables out of oven and place in a large saucepan. Simmer on a low heat with vegetable stock. When vegetables are really soft mash with a potato masher. If you prefer your soup smooth you can blend it. I don’t have any gadgets like that at the moment.

Serve with a drizzle of oil and a crusty loaf of bread.

 

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Moroccan Carrot Soup from Herbies Spices


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Herbies Spices sent me a lovely package of spices with some low calorie recipes. As you can see by my recipes I am not usually someone who watches my calories however I tried this recipe and thought it was so good that I would put it up on Everydaycook. The best sort of low calorie recipes are the ones that are full of flavour.

It’s the first day on Winter today and a perfect time to start enjoying soups. Full of goodness and so easy to make, they are a family favourite. I often have a big pot of the stove simmering when they arrive home. Have you tried Herbies Spices before? I have often suggested purchasing one of their spice packets, it is a great Australian owned company and they will mail to you. The essential spice for this recipe is Ras El Hanout. It is a blend of Moroccan spices including saffron, cumin, ginger and many more. I use it in my tagines too.

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Here is the recipe for you to enjoy.

 Ingredients

1 banana shallot finely diced

200g of carrots roasted in the oven with a little olive oil

2 cups of stock (vegetable if you want to keep this vegan or vegetarian)

1/2 tsp Olive oil

1/2 tsp Ras el Hanout (or more if you prefer)

2 tbsp of coriander leaves chopped

1 tbsp of greek yoghurt (make this coconut yoghurt is you want the soup to  be vegan)

Method

Place the chopped carrots in the oven on 180 degrees and roast until caramelized.

Sauté shallot in oil over a medium heat for 2-3 minutes. Add roasted carrots and Ras el Hanout and stir for one minute.

Add Stock and reduct to simmer for 10-15 minutes or until the carrots are very tender. Then stir in chopped coriander leaves.

Let cool slightly and then puree in a food processor and season to taste. You can serve with a dollop of yoghurt that can be stir through.

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Borlotti with pasta


IMG_7613One of the things that frustrates me in Australia is when people claim that because of their financial circumstances they are forced to feed their families fast food. That vegetables and fruit are too expensive. I know that I can cook a very cheap meal that is healthy and uses vegetables and in fact I know that the Italians, Greeks, and Asian countries have been eating like this for years.

If you go to the markets or shops and look around there are always bargains to be found. Yes, it does take a bit more time but it’s still possible to make a great meal with only a little money and a little time.

One such recipe is Borlotti with pasta. I was introduced to this meal through my husband’s relatives and it’s one of his favorite meals. The borlotti can be bought fresh, which is my preference or canned or dried. You could even grow your own as I have on occasions as they are pretty easy to grow.

IMG_7567You could replace the borlotti with lentils or another bean if it is too difficult for you to find these. Don’t you just love the colour of the beans? Unfortunately they loose all that colour once they are cooked.

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Recipe

Ingredients

1 cup of shelled fresh borlotti beans, or at least one can, drained or I cup of dried borlotti soaked overnight.

1 onion diced

2 cloves of garlic diced

2 carrots cut into small pieces

3 large stalks of celery diced

500 ml of vegetable stock

1/2 cup of passata or tomato pureé

A handful or two of spaghetti, broken into small pieces

chopped Italian parsley

olive oil

salt and pepper

Method

In a large heated saucepan pour around four tablespoons of olive oil.

Add the stock and tomato passata and bring to simmer. Let it simmer for at least half an hour. Add salt and pepper to taste. Before serving break the spaghetti and add to the borlotti and stock. When the pasta is soft sprinkle the parsley on top and serve with a crusty loaf of bread.IMG_7623

 

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