Roasted Vegetable Soup, nutrient dense and an excellent way to use lots of veg.
It already feels like Autumn has arrived down here in Cornwall, there are a few sunny days still, but mostly we are seeing the change of season, winter woolies are being donned, warm socks and hats to keep the chill wind out have been dug out of the back of the wardrobe where they were relegated to at the end of last winter, winter wetsuits have replaced summer ones and are hanging again in readiness, although the sea is still relatively warm, the wind is cold. We see the leaves on the trees turning to their majestic gold, reds and browns, the birds are hungry again, and all the vegetables and fruits up at the allotment are coming to the end of their abundance. GD and I are over run with beetroot, onions, turnip, swede, kale, black kale, white cabbage, purple cabbage and green, we have carrots, potatoes, marrows, courgette, runner bean, french bean, tomatoes, lettuce, spring onion, cucumbers, celery. Our pumpkins are maturing and the brussels are beginning to bud, we have broccoli, leek, squashes, parsnips all coming along nicely.
But what to do with all the green!, we have a little box out front into which we put some of our produce for passersby to take freely, we juice often and now the autumn days are here we turn much into soup which we have daily.
Today’s soup was Roasted Vegetable Soup, delicious generously sprinkled with fresh ground black pepper and sea salt.
The first part of making this soup makes good use of marrow (or even the huge oversized courgettes that seem to spring up overnight).
To begin the soup -We sliced a large marrow into rings and scooped out the middle bit containing the seeds and roasted the marrow until soft and mushy, around 200C / 400F / gas mark 6 for about 20 mins, from this we made a marrow juice stock by scooping the flesh away from the tough skin and putting it in a blender, adding water 50/50 and pulsing until well combined. Set aside for later.
Other Ingredients: We used a couple of turnips, couple of swedes, a handful of carrots, a few greenish tomatoes, 2 largish onions, 1 courgette, added some herbs from the garden, sage, rosemary and thyme, a handful of each washed, destalked and chopped.
Method: We put all of the vegetables washed, trimmed, skinned if necessary into a big roasting pan along with the herbs and drizzled with olive oil and roasted until soft and just browning, 200C / 400F/ gas mark 6 for 20 minutes or so.
While the veg was roasting we chopped up 500g of kale leaves destalked and ran them through the magimix to get a nice even chop, but this can be done with a sharp knife if you don’t have a magimix. We took a very large deep frying pan and poured the marrow stock we made earlier over the kale and left it to simmer away for about 15 minutes , the kale will wilt and reduce down.
The kale mix is then added to the vegetables in the roasting pan and given a good mix. The mixture should be not too thick, add more water accordingly. Put back in the oven for another 15-20 mins 200 C / 400 F/ gas mark 6 . Leave to cool down.
When cool blitz in a blender until smooth, if it seems a bit grainy add a little more water and blitz again until you have a nice smooth consistency. Reheat to serve.
This will make about 12 servings and freezes well. This can be left quiet condensed and still grainy to save room in the freezer and then extra water added before the final blitz.
Just a little footnote my last blog was before the summer holidays to say we were going up for my youngests graduation, I’m so proud! Matt-Canterbury Cathedral July 19th 2018 (International politics)
Since we returned we have had various combinations of grandchildren staying with us all summer and what a summer it’s been, a summer filled with laughter, adventures and joy, a summer to remember indeed!