Here is a way to use any root vegetables that you have to make a delicious and warming winter soup. Roasting the vegetables and caramelising the onions heightens the flavour of this soup. Serve with root vegetable chips made from the recipe included. Roasted Root Vegetable Soup Ingredients: 3 parsnips 2 carrots 2 sticks of celery 1 leek 1 onion. sliced 1 swede 2 large … Continue reading Roasted Root Vegetable Soup
Roasting vegetables brings out their flavours so I have chosen to use this method to make the classic Leek and Potato soup, a satisfying soup with the delicate flavour of leeks. Roasted Leek and Potato Soup Ingredients: 6 medim or 3 large potatoes 2 leeks, cleaned well and sliced 3 French shallots, chopped 2 Tblsp olive oil freshly ground pepper and salt 1/4 cup of … Continue reading Roasted Leek and Potato Soup
This year two pumpkin plants grew out of the compost bins and soon they sprawled across half the backyard. Fed by the compost they yielded 30 medium to large pumpkins that were a blessing to family and friends at harvest time. We’re down to our last four so I thought it was a perfect day to make pumpkin soup. Roasting the pumpkin brings out the … Continue reading Roast Pumpkin and Chickpea Soup
The Grantham Gardener 