The snow inspired a deep-rooted need for warmth and being cosy. Heating on, endless cups of tea, fleecy blankets, cuddled up on the couch and to top it off: a pot of delicious, super-thick, winter-warming soup. Served with some baked petit pains and lashings of butter.
For a big pot of soup:
3 large onions
4 average potatoes
500g bag of Chantenay carrots
1 bulb of garlic
1 red chilli
3tsp chopped ginger
3 chicken stock cubes
Salt ‘n’ pepper
1. Chop all the large vegetables into evenly sized chunks, roughly chop the chilli and ginger and crush the garlic. Toss in olive oil and season with salt and black pepper.
2. Roast the vegetables for 40 minutes at 180°C, turning them every 10-15 minutes. You want them to have softened a bit and some of them to start to caramelise.
3. Transfer the vegetables into your stock pot and add in your stock. Put in enough water to cover 75% of the vegetables for a really thick soup, or cover the vegetables for a thinner soup.
4. Gently boil with the lid on for approximately 20 minutes, stirring occasionally.
5. An epic mush is what you get with only 75% water! Blend it until smooth and you’ll have a gorgeously thick, concentrated soup which you can then dilute as you see fit. I find this easy for storing the soup because I can stretch a pot out longer!
As a side note: I would also use that purée to finish off a main course or as a garnish. I’ve seen parsnip purée used for both lamb roasts or scallops, so saving a bit for using in a fancy meal is an idea!
Mmmmmmmm-mmmmmmm! So simple, but so delicious! Enjoy!