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    Sunday, August 21, 2011

    Roasted White Vegetable Soup- Always Room for Improvement

    My friend JT liked my post of the White Soup
    and decided to make her version with the ingredients she had.
    She experimented by par -boiling the vegetables and then slow roasting them in butter and oil.
    Into the blender, whiz up and voila Potage.

    I cut the vege into large chunks I didn’t want them to be over roasted.
    Plus I sautéed the cabbage instead of roasting. I think the flavour is improved this way
    So here we go
    A lovely soup
    I will put on My Net Diary Blogs  with all of the calories for those interested.

    1/2 Cauliflower 350 gms
    1 large potato 235
    1 leek white part only 200 gms
    2 med parsnips 220 gms
    1 med swede 260 gms
    2 x stalk of celery 75 gms
    1 large onion peeled and quartered 200 gms
    1/2 white cabbage 500 gms

    20 gms olive oil
    50 gms unsalted butter
    Sea salt and freshly ground black pepper

    10 gms olive oil
    1 tablespoon Stock powder
    Cold Water about 2 litres

    Cut all the vege except for the cabbage into large chunks
    Cover with water
    Add salt and bring to boil

    Simmer for about 8 minutes, till just starting to get tender
    Strain and keep the stock
    Set aside
    Pre-heat oven to 160C

    Into a roasting dish add butter and 20 gms olive oil
    Pop into the oven to heat up
    Add the drained vege toss around to coat with oils
    Season with Salt and freshly ground black pepper
    Into the oven around 50 minutes
    After 30 mins take out the leeks and cauliflower before they get too caramelized.
    It makes them bitter

    Slice cabbage
    And sauté in 10 mls of oil for 5 minutes
    Season with Stock powder, Vegeta is good but any chicken stock powder is also good
    (Vegeta is Vegetarian and also Gluten...They also make very good Beef and Chicken flavoured stock powder)
    Add reserved stock and simmer for about 10 minutes till cabbage is soft
    Put the cauliflower and leeks that you have removed into the cabbage
    Then add the rest of the roast vegetables 
    Mix well and into the blender
    Whiz till smooth
    This amount will take 2 gos in the blender
    Back into pot
    Taste and adjust seasoning
    I found it needed more salt and freshly ground black pepper

    I popped some into a plastic container for my daughter to have for her dinner.
    We had it for lunch.

    4 ladlefuls only 139 calories
    Filling and gorgeous.

    Oh My friend Phil also made it and he added some spinach.
    Nice addition

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