Podcast-FeedSoups Part 3: Roasted soup
Corrections:
The final roasting took 2 bouts of 45 minutes. After the first 45 minutes, I was able to remove the garlic and onions and most of the carrots. After the second bout, everything was tender, and I allowed it to brown under the broiler for a bit. I deglazed the bottom with a bit of red wine, and kept that aside as a sauce for if Steve wants the veg just by themselves with a deep ruby red sauce.
In the end, I have the following:
Simmered veg:
3 medium potatoes, peeled and diced
2 TB fenugreek seeds
1/2 tsp turmeric powder
1 large head of cabbage, chopped
1 bunch rappini (broccoli rabe), chopped roughly
1 coconut, grated
1 cup coconut milk
Roasted veg:
2 heads garlic (added to the soup at the end)
3 medium onions (added to soup at the end after roughly chopping)
1 lb carrots (mashed, and added to soup)
5 medium beets
3 large turnips
2 large sweet potatoes
You can definitely scale back if you need to, or scale up. If you’re roasting everything on a baking sheet or in a casserole dish, this will take you much less time than it did in my large roasting dish. The soup is VERY garlicky, which I like a lot, but it’s a creamy sort of garlic punch.
I finished the soup with a bit of Hungarian hot paprika, and fresh chopped herbs (I used cilantro, feel free to use your favourites).
Listen now! (28:00min / 13MB)