Page 5 - PowerPoint Presentation
P. 5
Cabbage & Roast
Veg Soup
Ingredients Method
3 medium carrots, peeled and 1. Preheat oven to 190 c Brush two baking
quartered (lengthwise). sheet with a thin coat of olive oil. Arrange
carrots, squash, Potato on one baking sheet
2 Potatoes peeled and quartered. and the tomatoes, onion, garlic on the second
1 large tomato, quartered. baking sheet. Drizzle with more olive oil.
1 large onion, cut into wedges or Sprinkle with salt and pepper. Toss to coat.
Roast vegetables until they are brown and
slices (or 2-3 small onions). tender, about 40 minutes. keep an eye on the
1/2 small butternut squash, onion, tomato and garlic so it does not burn.
peeled, seeded, cut lengthwise into 2. Cut squash and carrots, Potato into 1/2 inch
1/2 inch thick wedges. pieces and set aside.
4-6 garlic cloves. (don’t peel) Peel garlic cloves; place in food processor. Add
1-2 Tbsp olive oil. tomatoes and onion, puree until almost
1-2 Pints of vegetable stock. smooth. Pour some stock onto the baking
sheets scrape up any browned bits. Transfer
½ finely chopped savoy cabbage. stock and vegetable puree to large saucepan.
½ cup cooked Pearl Barley Add some stock, cabbage and thyme and bay
leaf and Barley to the pan. Bring to the boil.
(optional) Reduce heat. Simmer uncovered until cabbage
3 large fresh thyme sprigs or 1 tsp is tender, about 30 minutes.
thyme. 3. Add carrots, beans, Potato and squash to
1 bay leaf. soup. Simmer 8 minutes to blend flavours,
small can of white beans, drained. adding more stock to thin soup if necessary.
Season with salt and pepper.
Discard thyme sprigs and bay leaf.
And serve with fresh bread.
Tips… If you have no butternut squash you can
use just Potato.
