Yes, more soup. But also, garlic and herb pitta bread dippers, which is definitely not soup. A lot of pre-made garlic bread contains butter, but it’s easy to make your own with this simple version using pitta bread (or pretty much any other kind of bread). I have non-soup recipes coming up soon. I actually made some candied nuts recently, but they mysteriously all got eaten before I could take a picture. I must have nut loving kitchen fairies. I’ll just have to make more, talk about first world problems!
Firstly, roast the carrots, for this you’ll need;
- One kilogram of carrots, peeled and topped
- Two tablespoons of oil
- One teaspoon of soy sauce
- One teaspoon of maple syrup
- One tablespoon of cumin
- A sprinkle of salt and black pepper
- Pre-heat your oven to 200ºC and whisk together everything but the carrots. Put the carrots into a baking dish and pour the mixture over them.
- Roast for about 40 minutes, turning half way through.
Next work the soup. For this you will need;
- One brown onion, chopped
- One litre of hot vegetable stock
- Spices; two teaspoons of smoked paprika, one tablespoon of cumin
- Three tablespoons of cornflour dissolved in a little cold water
- Heat a little oil in a saucepan over a medium heat. Add the onion and cook for ten minutes, or until soft.
- Add the spices and cook for a minute before adding the roasted carrots and stock. (If you chop the carrots roughly before blending them, it’ll make the blending process much faster.)
- Blend with an immersion blender until smooth.
- Next, add the cornflour and increase the heat to a simmer. Continue cooking for five minutes.
For the garlic bread dippers you’ll need;
- Pitta bread (for two people I used two pitta breads)
- One tablespoon of vegan margarine (I used Vitalite)
- Half a teaspoon of dried parsley
- One small clove of garlic, minced
- Pre-heat your oven to 200ºC, then mix together the parsley, garlic and margarine until well combined.
- Spread the mixture over each pitta bread and place onto a baking tray.
- Bake for around ten minutes, or until golden brown and crispy around the edges.
Cut the pitta bread into dippable strips before serving with the soup.
Bye for now 🙂