It turned a bit blustery and chilly today, so I decided on Nigel's soup of roasted vegetables, with a lovely mix including carrots, fennel, courgettes, onions and tomatoes. I diced them quite small and roasted them until they started to singe a bit at the corners. Then they simmered in some Marigold veg stock with a shot of tomato puree, and I also added some tinned cannellini and borlotti beans and orzo pasta. Some shredded spinach went in at the end, and it was served with a big dollop of pureed basil olive oil and toasted pine nuts. Lovely soup, and well worth the initial roasting for a marvellous depth of flavour.
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