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October recipe: Slow Roasted Carrot and Swede Soup with Toasted Hazlenuts

Sophie Hitchens Wednesday 06th October 2021

With the weather changing and Winter setting in October always seems to be a good month to start making soups. They are a great way to pack in lots of vegetables to your day and feel like you have eaten some goodness. Carrot soup is always a favourite of ours in the office and after seeing this recipe from Deliciously Ella ‘The Plant Based Cookbook’ we thought we would give it a go as it included a few other added goodies. It’s super quick and full of goodness so if you’re looking for something warming for lunch look no further.

Serves 4

1 onion, dice – no larger than 0.5cm

2 garlic cloves – chopped

olive oil

5 large carrots – peeled and sliced no thicker than 0.5cm

1/2 large swede – peeled and chopped into pieces no larger than 0.5cm

1 teaspoon ground cumin

2 tablespoons vegetable bouillon powder or 1 vegetable stock cube

salt and pepper

To serve

Handful of hazelnuts, toasted and roughly chopped

pinch of chilli flakes

Place a pan over a medium heat and add the onion, garlic, a drizzle of olive oil and a pinch of salt and pepper. Cook until soft, about 5-10 minutes. Add the carrots, swede and cumin and cook for another 10-15 minutes, until the carrots begin to soften.

Cover the vegetables with boiling water and add the bouillon power (or stock cube), then simmer for 45-50 minutes until all of the vegetables are really soft.

Once soft, remove from the heat and blend until smooth. Serve in bowls, garnished with toasted hazlenuts, a pinch of chilli flakes and a drizzle of olive oil.

Enjoy!

Styled and propped by Claire Morgan.

Sophie Hitchens

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