Since I mostly feel awful & look worse I thought I would do a few different posts. With that I mind, I have decided to share one of my yummy soup recipes. I love making soup because it’s so easy & yet so satisfying. It’s also something my stomach can handle when it’s misbehaving. This is one of favourite winter warmer type soups. I know winter is technically over, but it’s still pretty damn cold in Glasgow, so hot soup is always good.
Sweet potato & Carrot soup
5 medium sized sweet potatoes
3 large carrots
I tin chopped tomatoes
2 cloves of garlic
Half red onion
Fresh basil (to taste)
Fresh chive (to taste)
2 vegetable stock cubes
Chop sweet potato & carrot, spread evenly on a baking tray. Drizzle with olive oil, I use a big glug, but it really is up to you how much you like. Sprinkle with fresh chive (again as much as suits your taste) & place in oven.
Cook for 35/40 mins at gas mark 6/ 200
Finely chop the onion & crush the garlic. Brown both in a pan with a little olive oil. Add stock (approx. a pint) & tomatoes. Simmer on low heat for around 10 mins.
Add roasted veg, as much basil as you like & simmer on medium heat for 45mins.
Season with salt & pepper if you prefer (I hate the stuff).
I much prefer smooth soups, so I blend mine with a little hand mixer. If you are fond of a more rustic soup just make sure you chop the veg nice & small.
The perfect accompaniment to any soup has got to my delicious savoury muffins.
2cups self-raisin flour
80g butter, melted, cooled
1 cup of milk
100g of favored cheese (I use a medium cheddar)
50g of whichever veg you fancy (broccoli is my no1 choice)
Preheat oven gas mark 6/200.
Sift flour into a large bowl. Pour butter, egg & milk into a jug& combine. Make a well in centre of flour & pour mixture in. Stir until almost combined. Fold in cheese & veg.
Spoon mixture into muffin cases & place in muffin tray. Bake at same temperature for 20 minutes.
I may go off on a completely different tangent tomorrow. I bet you can’t wait.