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What an autumn without parsnips
CREAMY VEGETABLE SOUP Recipe & photo: Justina, Salierai rankinėje
Serves 4 500 g red bell pepper 200 g parsnip 200 g carrots 1 red onion 2 garlic cloves 2 tbs olive oil 30 g butter ½ tsp salt ½ tsp freshly ground black pepper 5 g fresh thyme 1 tsp dried oregano 100 ml low-fat cream
For the broth, put all the ingredients into a large pot, bring to a boil, lower the heat and simmer for 30 minutes. Preheat oven to 200°C. Wash red bell peppers, cut them in half and deseed. Arrange all the halves on a baking tray skin-side-up and roast for 20 minutes, until skin blisters and turn black. Once the broth and red bell peppers are ready, slice parsnip, carrots, onion and garlic. In a large saucepan, heat olive oil and butter. Add the sliced vegetables, season with salt, pepper, thyme leaves, stripped off the stem, and oregano. Cook for 10 minutes, stirring constantly, to make sure the vegetables are not burning. Peel the roasted red bell peppers and add them into the saucepan with the vegetables. Pour in the broth, cover with a lid and cook on low heat for 10-15 minutes.
Chicken broth: 750 ml water 100 g chicken 2 carrots 1 onion 2 bay leaves ½ tsp salt 1 potato 3 whole allspice berries 3 whole black pepper berries
Once the soup is done, let it cool a little bit and then blend until smooth. Add low fat cream and mix well. Taste and season, if needed. Heat the soup and serve it with thyme leaves and cream. Refrigerate leftovers for up to 2 days.