As it gets darker earlier, we all tend to change our eating habits from salads and barbeques to stews and soups. Nowadays supermarkets give us a false sense of the seasons, as most fruit and vegetables are now available all year round, but we get an organic vegetable box weekly from Abel and Cole, so have a sense of when different vegetables are available.The time for leafy greens and new potatoes has long passed and now we are getting more root vegetables.
I make soups in winter and one of my best purchases recently was a slow cooker. It leaves me a lot of time for crafting. I can put the soup on in the morning and as we pass it during the day we give it a quick stir and top up the liquid if necessary. The smell slowly permeates the house and we look forward to the soup later that evening. Even better is having it with bread done in the bread maker or perhaps with a quick soda bread done in the oven. I freeze any leftovers in individual containers.
The week before last we had leek and potato soup with parmesan soda bread. Most soda bread recipes have buttermilk in them, but I managed to find one that was just milk and added the parmesan to it, so it was my own recipe as such. Last week we had root vegetables and pasta soup, with swede, carrots, parsnip and potatoes. I also used the bread maker last week to make beetroot bread which was rather unusual, having a consistency similar to malt loaf.
I have the urge to do a bacon and corn chowder soon, it has been too long and we have lots of lovely potatoes each week. My favourites at the moment are carrot and coriander soup and spicy roast parsnip soup. I often adapt the spicy roast parsnip one, using other vegetables including potato, sweet potato, pumpkin and butternut squash.
Here is the recipe for the spicy roast parsnip soup:
Turn on the oven to 220C. Get out a thick baking tray (think the sort you roast your meat and vegetables in for Sunday roast).
Get a clean plastic bag. Into it pour 2-3 tablespoons of olive oil (not extra virgin). Add 1 teaspoon each of coriander seeds, cumin seeds, fenugreek seeds and ground tumeric.
Now peel and chop 1 large onion, 2 cloves of garlic, 3 carrots and 675g parsnips. As you prepare the vegetables put handfuls into the plastic bag and shake then empty the vegetables onto the baking tray. Keep going until all the vegetables are prepared and on the tray. Place the tray of vegetables in the oven. Roast the vegetables for 30-45 minutes. You want them to soften and gain some colour.
Set up the slow cooker. Empty all the roasted vegetables into the cooker and cover with water. Add 1-2 vegetable stock cubes. Cook on a slow simmer for a few hours. Allow to cool slightly. Pour into a bowl or jugs, be sure to get the last bits of the spices out of the cooker bowl.
Spoon into a blender and process until smooth. Pour back into the slow cooker and turn back to high heat. Continue blending the mix until it is all completed. Allow the soup to get up to a temperature that has it simmering again. Serve and enjoy. (Note: this is adapted from a recipe I found online which didn’t include using the slow cooker, but I don’t recall where I found it, so I can’t acknowledge the original source.)
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