06-01-2012 11:50:00

Hi Chefs,

Happy New Year to you all!  I thought I'd share a couple of recipes that are ideal for winter days and nights.  For those that have made the resolution to take lunches to work, eat more vegetables and cook more with fresh produce, then these recipes are ideal.

Roasted Root Vegetable Soup

 Ingredients:  The ingredients below make a fine soup, but if you have other left overs such as turnip or sprouts then add to the pot (and add a little more stock).

* Serves 2

• 2 Parsnips (Peeled & quartered)
• 2 Carrots (Peeled & quartered)
• 2 tbsp honey
• ½ leek (washed & chopped)
• ½ onion (diced)
• 700ml chicken stock (can use vegetable for vegetarian option)
• 2 tbsp olive oil
• Seasoning

 Method:

1. In a heavy based pan, sweat off the leek and onion with no colour.

1. Place the roots into a roasting tray and toss with the honey and oil.

1. Roast the roots in an oven at 170c for 30- 40 minutes or until golden and tender.

1. Add the honey roasted roots to the pan with the onion and leek, add half of the stock and bring to a simmer. Simmer for 10 minutes.

1. Pour the soup into a liquidizer and blend until pureed, add more stock as the soup blends to achieve a smooth finish.

1. Season the soup with salt and pepper and serve garnished with root vegetable crisps or croutons.

Tip:  Place in food bags, leave to cool and then place in the freezer - saves space and you have a lunch to take to work to heat up in minutes.

For my Beef & Ale Hotpot winter warmer recipe click here