Yesterday I finally got the chance to delve into one of the new cook books, picking two recipes from Levi Roots Food for Friends. Most of the ingredients (in terms of vegetables and spices) I had in the press already with the minced lamb and sweet potato needed for the Shepherd’s Pie mix requiring a trip to Super Valu.
I started out looking for an option for lunch for two and chose the Roasted (Levi) Roots Soup which, on a glance at the ingredients looked like a safe gluten and dairy-free choice for herself.
Now, the only soup I’ve ever made has either come from a hot cup packet or one of those Avonmore cartons you could bang in the microwave so this was a whole new scenario for me. You can get the full list of ingredients after the jump (end of the post).
So I peeled the carrots, chopped the ginger, tomatoes, onions, added the spices, some sweet red peppers, sweet potato chunks and oiled and roast everything in the oven for about 40-45 minutes. Once done, the veg were left to cool before making their way into the blender (which is finally seeing use after 12 months of sitting in the corner), joined with some more spices and a 400g tin of coconut milk. Once blended, I tipped everything back into a big pot with about 800ml of water, give or take, bringing the whole lot to the boil, then simmering gently, all the time stirring away. The result?
One hell of a tasty soup that would warm even the coldest man on a winter day. Testament to that was coming in out of the rain for the afternoon to find enough for five people still left in the pot today with myself and herself enjoying the soup as a *very* late lunch (ten to five late).