Roasted Red Soup.
Autumn has decidedly arrived; I don't even have to look out of the window or listen to the. wind and rain, to know the seasons have changed I just had to listen to my body when it stops craving crisp salads and starts craving warming foods.
I am definitely soup person, there is nothing quite as satisfying after coming in from the cold than a warming cup of hot homemade soup.
The other morning, knowing that I had a really busy day ahead, filled with hospital appointments, I decided that I prepared something, to have ready when I came home, that would be the light. easy to eat, digest, but satisfying. Looking around my kitchen, on the day before my shopping arrived, I put together this roasted vegetable soup.( called roasted red soup because all the vegetables were red.)
Took me less than 5 minutes to prepare while the vegetables were roasting. I had a chance to shower, dress and get ready, for the day ahead. That called multi-tasking with a purpose!
The quantity of vegetables I had made three large portions. When I tasted the soup. Even I was surprised, but I had delicious it was, by adding an apple to the vegetables it gave a touch of sweetness and brought out the flavours of all the other, vegetables and fruits.
You will see from the three different photographs. Vegetables when they are prepared. When they've just been roasted and the finished soup.
Ingredients.
1 red pepper cut into slices. wash take out all the seeds.
1 large red onion cut into 6 or 8.
1 sweet potato washed, cut into slices.
2 small red apples washed, de-cored.
All the tomatoes I had left in the kitchen, approximately 400Grms. Because I used cherry tomatoes, i left them whole, however, if I had use larger tomatoes. would have cut them into quarters.
1 small garlic sliced in half.
1 Sprig of fresh thyme.
1 sprig of fresh sage.
1 spoon of olive oil.
Teaspoon of Good quality. Sea salt Flakes.
Ground black pepper to taste.
One teaspoon of paprika
Half a teaspoon of chilli flakes.
Half a litre Vegetable stock.
Method.
Preheat your oven to 200c degrees 390 F.
Choose a flat baking tray, measure some baking parchment to fit the tray, cut it crumble it up, wet the paper, place it flat on the baking tray.
Place all the vegetables, & apples On top of the parchment paper, add the garlic, sage and thyme, sprinkle salt and pepper over everything then drizzle olive all over the tray liberally!
Put the baking tray into the oven leave for 20 minutes, close on a high heat, so the vegetables are all soft. and the top of the peppers is going slightly charred.
Remove, From the oven and transfer all the vegetables plus the juices that are left on the. Bottom of the tray into a bowl saucepan or fridge dish.
Blend them, with a stick blender, then at the paprika, the chilli flakes, and the vegetable stock This comes out to quite a thick consistency, you could make it thinner by adding plant milk. At this stage you can either place it in the fridge or return it to saucepan. heat again gently and serve.
This Is delicious served with hot crusty bread. By the way, if you don't make the soup thinner, It is an incredibly good sauce to go over pasta.
Enjoy!