Soup Series – Roasted Butternut Soup

Organic Butternut soup just shouts “hello winter”! It’s by far the easiest Soup to make because all the veggies get tossed into a baking tray with a dribble of olive oil and plenty of garlic.This Roasted Butternut Soup is the easiest in the Soup Series but then again any soup is pretty easy to make and it’s a healthy meal.

I love the crispy bacon I serve it with as its the perfect marriage between the sweet roasted butternut and the saltiness of the bacon.Clean one or two butternuts depending on size.For my family I nice organic sized butternut is ideal for my family of 4.Remove the seeds and chop it up nicely, place this in a Pyrex along with one chopped onion an two tbs of crushed garlic.Season with salt and pepper along and drizzle olive oil all over.Place in a preheated oven for 30-40 minutes.Oven to be at 180 degrees Celsius.

Once all is soft and cooked remove from oven and place in a pot along with your liquid stock of choice.Mine is usually the organic chicken stock.

Liquidize the soup and cook for another 10-15 minutes on a medium heat.Add boiled water if you feel it is too thick.

Fry diced bacon and drain on a paper towel.Serve with soup.

bon appétit

 

 

Soup Series – Potato & Leek

Nothing says Winter more than a nice warm bowl of Soup, It got me thinking that over Winter I tend …(Like many households)to make soups.So over the course of the next few weeks I’m going to introduce you to my take on my family’s favourite soups with the Soup Series.

I first ate this soup way back when I was just a kid.We were on holiday in Germany visiting my aunt and uncle, I was a terrible fussy eater and so my awesome aunt usulaly had potato and leek soup as a starter knowing how much I liked it when I 1st tasted it, that way I could get away with not eating the main course or very little of it if I so chose to do so.

Its an asbolute firm favourite in our household.

What you going to need (Ingredients)

  • Leeks (200g)
  • Potatoes – about 3-4 medium size potatoes peeled and cut into same size pieces (for even cooking)
  • One Chopped Onion
  • 2-3 tsp of crushed garlic
  • 1 Litre of Organic Vegetable Stock ( I love the Woolies one)
  • 250 ml Pouring Cream
  • Butter – about 20ml when melted
  • Bacon pieces – optional
  • salt and pepper to season

Melt the butter and fry the leeks,onion and garlic until soft.Add the potatoes and the vegetable stock.Allow to cook on medium heat for about 40 minutes stirring every now and again.Fry the bacon in the meantime and drain on a paper towel.When the potatoes are nice and soft remove from heat and liquidize.At this stage decide if you want ot add a little water depending on how thick or watery you like your soup , its also at this stage you can add your cream and then season to take.

Serve with the bacon bits on top.

bon appétit