When the days are short and the nights are long there is only one thing for it- soup! A big pot of soup simmering away is the perfect answer to the dilemma of what to take to work for lunch in the week but is also great for a dinner if you want to make meals ahead for the coming week. This curried root vegetable soup is a classic which makes the most of seasonal vegetables whilst warming it with a little spice which complements the sweetness and earthiness of the roots. When prepping the vegetables try and make sure the chunks of carrot and parsnip are the same size but keep the swede a little smaller as it takes longer to cook. To keep things quick you can use a premade curry powder blend or make your own with a balance of ground cumin, coriander, turmeric, ginger and chilli so you can make it to suit your tastes.
No soup is complete without a topping and this is no exception! Parsnip crisps are ideal for this and can be made by peeling an extra parsnip and ribboning using a peeler. Toss with oil and season. Place on a baking tray and bake at 160c/ 140 fan until crisp and golden.
Ingredients- serves 6
Glug of vegetable oil
1 large onion- peeled and chopped
2 garlic cloves- peeled and chopped
4 carrots- peeled and chopped
2 parsnips- peeled and chopped
1 swede- peeled and chopped
1 litre of hot vegetable stock
2 tbsp curry powder or to taste
Salt and pepper to season
- Start by heating a glug of oil in a large pan that will be big enough to fit the soup in. Gently cook the onion for a few minutes before adding the garlic and continuing to cook until both and softened.
- Add in the root vegetables and stir to combine with the onion. Cover the pan and allow to sweat for 10-15 minutes. Next up goes the hot stock and simmer for a few more minutes.
- Use a stick blender and blitz the vegetables until thick and creamy. Add in the milk, curry powder and season well to taste. Blend a little more if you like to you achieve a consistency you like; you can also add more stock or milk if you need. Serve in warmed soup bowls with crusty fresh bread and top with parsnip crisps.
Curried root vegetable soup- the perfect antidote to blustery autumn days!
This featured as a side dish the other night and it just had to be shared. The recipe makes use of seasonal vegetables and uses a gentle blend of spice to bring the vegetables alive! I used sweet potato, beetroot and red onion but squash and carrot would be equally delicious.
Ingredients- serves 4 as a side
2 large beetroot- cleaned and peeled
2 sweet potatoes- peeled
2 red onions- peeled
Glug of olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli powder
1 tbsp runny honey
1. Preheat the oven to 160c/ 140 fan. Meanwhile chunk the vegetable into equal size chunks. Take each of the vegetable in turn and share the spice mix between them and place the beetroot and onion on one baking tray and the potato on another. This allows you to have more control over cooking time as the beetroot will usually take a little longer.
2. When the oven has warmed, pop the beetroot in and roast for 10 minutes before then adding the other tray in for a further half an hour. When the vegetables are nearly tender I took them out of the oven and drizzle the honey and tossed the vegetables to coat well before returning to the oven for the last 5 minutes of cooking.
These vegetables are a perfect blend of sweet, earthy and spicy which can be served with a simple chicken or fish dish. It could also be bulked out to make a more hearty meal in its own right by adding some crumbled feta and crispy shards of pitta bread. Finish with a sprinkling of dukkah if you like.
We’ve all been there. You go to the market and buy a glut of veggies only for some of them to end up in the fridge for longer than others. Never fear! This gratin makes use of leftover chard and spinach would also work well mixed in too. Serve with a meaty main meal or double the quantities to have it as a main meal with crusty fresh bread.
Ingredients- serves 2 as a side dish
1/2 pack of chard- washed
25g unsalted butter
1 tsp wholegrain mustard
100ml double cream
100g Gruyere cheese or similar- grated
1. First of all make sure that the chard is well rinsed and preheat the oven to 180c/ 160 fan. Remove the leaves and cut any thick stems in half lengthways to it all cooks evenly. Bring a pan of water to the boil and cook the leaves for 2 minutes before adding the stems until softened. You could also steam them if you prefer. Remove the chard from the pan and blot with kitchen towel to absorb any excess water.
2. Take a small pan and melt the butter over a medium heat. Add the mustard and then gradually stir in the cream until all has been added. Bring to a simmer for a few minutes before taking off the heat and adding half of the cheese and season to taste. Gruyere works well but parmesan would also do the trick.
3. Get a small oven proof baking dish and place the chard on the bottom before pouring over the cream mix. Top with the breadcrumbs (panko go well here) and bake for around 30 minutes until bubbling and golden. I also popped some thyme on the top.
Chard gratin- a colourful celebration of this beautiful vegetable!