It’s amazing how fast time flies. It only feels like we moved into the new house yesterday, yet it’s already been five days. Five days of manic packing, moving, cleaning, more moving, and heaps of unpacking.
It’s nowhere near done. I think it will probably be several weeks before we’re completely unpacked and settled in, but I don’t mind. It’s nice to just sit back, breathe and relax, enjoying the new house, the new scenery, the new atmosphere.
I also can’t quite believe that it’s Autumn already. The leaves are changing, autumnal vegetables are showing up in the shops, Halloween decorations have begun to appear.
And it’s getting colder. So much colder.
I’m sat here typing this in a warm jumper, thinking I might need to go fetch myself some gloves..
This is definitely soup weather.
(To skip straight to the recipe, Click here!)
Roasted vegetable soup, with a swirl of red pepper purée, served with crunchy garlic-coated croutons…
This was just what I needed in this cold weather.
Not only will this warm you up from the inside, but as the vegetables roast away, it warms your house too. And fills it with an irresistible aroma too.
Now, the soup is lovely enough just by itself, but the red pepper swirl really adds a wonderful extra dimension to it all. A light, refreshing sweetness amidst the rich flavours of the roasted onion, garlic and sweet potatoes.
I had a chunk of Mediterranean bread that needed using, so I turned it into simple croutons to serve with the soup. These couldn’t be easier. Simply slice your bread into chunks (slightly stale bread is perfect for this). Crush one clove of garlic into a paste, then add in a few tablespoons of olive oil and a pinch of salt. Chuck the bread into the bowl, and give it a good mix around until the bread is coated.
Bake in a hot oven until golden and crispy. The Mediterranean bread was perfect for this, but any bread would work wonderfully. Or simply serve with a hunk of crusty bread to dip in! 🙂
I think this might be a new fall-favourite.
Also, can I just stop for a minute and tell you how much I love my new kitchen? Let’s take a quick trip to my old house to see my old kitchen for a second..
The gap to the left is where the fridge was. I could walk through this kitchen in about 4 steps. Trying to cook with my partner was.. cosy, to say the least.
Now let me introduce you to my new love. I would happily cook in here all day..
From the door… (Ignore the box in the bottom right.. we still have some unpacking to do!)
I still can not get over how big it is. And how light and airy! Before, if I wanted to take photographs in the natural sunlight, I had to go outside, or balance my food on the sink…
I’ll never have to do that again here. 😀
Even with two families sharing this space, there is still plenty of room for everyone.
I also have the pleasure of having a little munchkin join me at mealtimes. When I sat down to do some work this morning at breakfast, she brought her toast and toy “laptop” over to join me in doing work.
The heart melts <3
This soup won’t win any beauty contests, but my goodness is it tasty. I did try to blend it into a smooth soup, but my Magic Bullet died on me yesterday 🙁 So alas, it ended up being a fairly chunky soup blended with my hand blender! So if you want it smooth, feel free!
Smooth, chunky, or a bit of both – Either way, try this, and embrace the fast approaching feel of Autumn.
So far, I’m loving it <3
Roasted vegetable soup with red pepper purée
By September 25, 2013Published:
- Yield: 4 Servings
- Cook: 60 mins
Beautifully warming roasted vegetable soup, with a swirl of red pepper purée. Perfect for Autumn
- 4 small Sweet Potaoes Chopped into chunks
- 1 medium Potato Chopped into chunks
- 1 medium-sized Onion Cut in half
- 1 Tbs Olive Oil
- 1/2 Cabbage I use a pointed cabbage
- 1/2 tsp Chilli Powder (optional)
- 1 Cup Red Lentils
- 1 Stock Cube I love Kallo organic stock cubes
- 1 Tsp Dried basil
- 1 Tsp Dried Rosemary
- Salt and Pepper To taste
- 1 Tsp Chilli powder (optional)
- For the Red Pepper Purée
- 2 Red Peppers Deseeded and cut into big chunks
- 1 Tbs Olive Oil
- 1 Clove Fresh Garlic
- 1/4 Cup Cooked Chickpeas
- 1 Tbs Lemon Juice
- Salt and Pepper to taste
- 1/8 cup Water
- Chop up all of your veggies into big chunks. I put it all in the pan at the same time, but then had to take the cabbage out after 15 minutes! So I'd recommend cooking the other veg for 25 minutes, then adding the cabbage in for the last 15 minutes.
- Chuck your veggies into your roasting pan with a tablespoon of olive oil, give it a good mix around, and roast for 25 minutes. I used a huge single-bulb of garlic, but 4-5 cloves would work too! Add your cabbage in and roast for another 15 minutes, or until everything is softened and crispy around the edges.
- In a separate pan, add your red peppers with a tbs of olive oil, give it a mix around and roast for 30 minutes, or until softened and slightly blackened. Leave to cool. Once they have cooled, you can easily peel the skins off.
- Whilst the veggies are roasting, boil your lentils. Add your cup of red lentils to a saucepan, and cover with at least 5 cups of water. Bring to the boil, and simmer for 15 minutes, or until they have softened and begun to dissolved into the water.
- If you're going to be using a blender, let your ingredients cool slightly before you try to blend anything! (Otherwise steam will build up and it could explode all over your kitchen!) Alternatively, use a hand blender.
- Blend all of your roasted veggies together (either in a saucepan or blender) with your lentils, 1 cup of water, the stock cube, basil and rosemary. Season with salt and pepper to taste. I kept aside 1/4 of the veggies to add in after blending to keep some chunks, but feel free to blend it all! (I like a spicy soup so I added in some chilli powder too, but feel free to omit!)
- To make the red pepper purée, add your red peppers to a jug or blender, and blend with the 1/4 cup of chickpeas, clove of garlic, tablespoon of lemon juice and 1/8 cup of water. (I add chilli to this too! But it's fine without 🙂 ) Season to taste with salt and pepper.
- Serve the veggie soup warm, with a few tablespoons of red pepper purée swirled into it. Serve with croutons, crusty bread, or even just as it is! Perfect for chilly evenings.