Sunday afternoon, not feeling inspired, fridge forage ensued.
I had bought a celeriac a few days previously, had never tried it and kept hearing about it being a great lo-carb alternative to mashed potato. So I peeled it and cut it in half and steamed the first half in small chunks then mashed with olive oil, salt and pepper. The other half I chopped and added to the roast veg mix, onto which I placed 2 chicken fillets and roasted the whole lot.
With the celeriac mash, some of the roasted veg and the chicken it made for a lovely Sunday dinner and then I puréed the veg and added stock to make a really tasty soup for Monday.
Roasted Vegetable Soup
1 butternut squash
1 yellow pepper
6 cloves Garlic (unpeeled)
4/5 sprigs fresh thyme, leaves removed
1tsp dried oregano
1 litre chicken stock
Lo-cal spray oil (or olive oil)
– peel and chop all the vegetables into small chunks but leave garlic cloves whole with skin on
– place in a roasting tray lined with baking paper (I find this prevents anything from sticking very well)
– season with salt and pepper, and the herbs, spray with oil and toss well
– roast in a hot oven for 30/40 mins until
– when cool enough to handle, place all veg in a saucepan and add the stock.
– squeeze the garlic cloves into the veg- when roasted, garlic becomes really sweet and adds great flavour without being over poweringly “garlicky”
– blend all with hand blender (or use food processor
This recipe made 6 servings of soup.
With half, I reheated it and added a tsp fresh grated ginger and half a chilli finely chopped, along with a little more stock to make it slightly less thick.
I shredded some fresh spinach and roast chicken and added this to the soup when pouring it from the pot along with some sweetcorn – really bulked up the soup and added great taste!