Maple Roasted Carrot & Feta Soup
Hi Everyone,
So for Christmas, as you might expect, I was given a lot of cook books and random kitchen paraphernalia. Some great stuff in there especially my "a soup for everyday" book from New Covent Garden Food Co. Those of you will know that previously I have branded soup a poor man's casserole. I guess this was purchased by soup loving girlfriend by way of an education.
That is the origin of this great little soup, it was simple and easy to do without loads of complicated ingredients. We added the croutons to give a bit more texture to the meal, they worked out great.
1 Small onion, roughly diced
2 Small garlic cloves, crushed
400g Carrots, roughly diced
500ml Vegetable stock
140g Feta cheese
Small handful of fresh parsley (roughly 10 sprigs) chopped
1 tbsp maple syrup
4 tsp olive oil
1 tsp dried rosemary
1. Preheat oven to 180 Celsius.
2. Put half of your carrots on a baking tray and coat in 1 tsp olive oil and maple syrup, then roast for 20 minutes before setting aside. These will be a garnish for the soup.
3. Tear up your bread into roughly 3cm pieces and toss in the remaining olive oil and the rosemary, then roast for 10 minutes until golden and crisp
3. Meanwhile, heat the butter in a saucepan, add the onion & garlic, then cook until soft, around 10 minutes.
4. Add the rest of your carrots and the stock, a little salt and pepper, simmer gently for around 20 minutes until everything is cooked through.
5. Add your most of your feta and blend the whole thing until smooth, now finish the seasoning to taste.
6. Add your maple carrots, remaining feta and parsley garnish before serving piping hot with some fresh crusty bread.
So for Christmas, as you might expect, I was given a lot of cook books and random kitchen paraphernalia. Some great stuff in there especially my "a soup for everyday" book from New Covent Garden Food Co. Those of you will know that previously I have branded soup a poor man's casserole. I guess this was purchased by soup loving girlfriend by way of an education.
That is the origin of this great little soup, it was simple and easy to do without loads of complicated ingredients. We added the croutons to give a bit more texture to the meal, they worked out great.
Total time; 40 minutes (ish)
Ingredients;
25g Butter1 Small onion, roughly diced
2 Small garlic cloves, crushed
400g Carrots, roughly diced
500ml Vegetable stock
140g Feta cheese
Small handful of fresh parsley (roughly 10 sprigs) chopped
1 tbsp maple syrup
4 tsp olive oil
1 tsp dried rosemary
Method;
1. Preheat oven to 180 Celsius.
2. Put half of your carrots on a baking tray and coat in 1 tsp olive oil and maple syrup, then roast for 20 minutes before setting aside. These will be a garnish for the soup.
3. Tear up your bread into roughly 3cm pieces and toss in the remaining olive oil and the rosemary, then roast for 10 minutes until golden and crisp
3. Meanwhile, heat the butter in a saucepan, add the onion & garlic, then cook until soft, around 10 minutes.
4. Add the rest of your carrots and the stock, a little salt and pepper, simmer gently for around 20 minutes until everything is cooked through.
5. Add your most of your feta and blend the whole thing until smooth, now finish the seasoning to taste.
6. Add your maple carrots, remaining feta and parsley garnish before serving piping hot with some fresh crusty bread.
Please let me know what you think of this recipe and check out my other posts.
Thanks for looking
James
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