Roast Carrot & Pepper Soup, The Taste of Summer, Served with a Side of Grilled Cheese Ciabatta, its perfect for a Winters day Packed with vitamins, and the taste and smell are delicious.
Ingredients
6 x Carrots
3 x Mixed Peppers
1 x White Onion
2 x Red Onion
2 x Potato
8 x Radishes (Optional) I had them so used i them, no waste
4 x Garlic Cloves
3 tblsp Butter
Splash of Olive Oil
1 x tblsp Parsley
1x tsp Coriander
1 x tsp Basil
Sea Salt Cracked Black Pepper to taste
1 x Large Part Baked Ciabatta Aldi Inspired
100g Cheddar
50g Mozzarella
2 x Vegetable stock cube
1.5ltr of boiling water
None of the above amounts are critical it can be more or less just adjust your vegetable stock,
Directions (The soup)
Start with a large oven pan covering two hob rings, have them on hight heat, add two tblsp of Butter and a splash of Olive Oil, add all the vegetables and the herbs to the oven pan, a little salt and pepper,
Stir constantly so it doesn't stick to the pan, keep roasting the vegetables until completely Caramelised and soft,
Add 1.5ltr of boiling water and two Vegetable Stock Cubes or pots what ever you have,
Bring to a boil, then reduce the temperature to a simmer and cook for around 30mins or until the vegetables are completely soft,
Empty the contents of the oven pan into a large stove pan ready for blending,
Use either a hand blender or food processor and blitz it really smoothly, add more salt and pepper to taste, if its too thick just add a little more hot water,
Once at your desired consistency add a tblsp of Butter and stir it in for a creamy smooth texture,
Directions (The Ciabatta)
Open the home bake Ciabatta cut it in half, place it upside down on a baking tray and brush with butter, grill until golden brown,
Remove from the oven flip them over and brush over plenty of Butter, Cover them in Mozzarella and Cheddar, Place back under the Grill until Golden Brown and Bubbling,
Serve the soup with a little Grated Cheddar and the delicious Grilled Cheese Ciabatta.
Happy Cooking Folk's
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