Three Things; Monday Lunch – Mellow Autumn Soup
Inspired by yesterday’s autumn gold collecting bag challenge we invented Mellow Autumn Soup.
To make this you will need…
One extra large leek, or two smaller ones
Some sweet potatoes, we used three
A yellow pepper
About four carrots
Butter and or olive oil
Salt and pepper to taste
Lat week’s flatbread recipe was quick and easy, this one requires time and some light chopping, if you persevere with it you will be rewarded with a soft, mellow and deliciously autumnal soup.
*Pre-heat your oven to 325F 170C or gas mark 3
*Peel and chop the sweet potatoes and carrots into similar sized pieces about the size of the end of your thumb
*Deseed and slice the pepper and chop the leeks into discs about as fat as your little finger
*Pop the lot into a roasting tin making sure they are spread out evenly
*Drizzle with a little olive oil and if you are feeling decadent drop large pinches of butter here and there over the surface
*Sprinkle with salt and pepper if desired
*Roast for what will seem like a lifetime but will in fact be about 30-40 minutes, during this time your kitchen will smell delicious
*Remove from the oven when the veg has roasted nicely, the carrots should be soft all the way through and all the veg should have a nice golden brown colour
*Liberate the veg from the roasting tin with the aid of a wooden spoon or spatula into a large saucepan
*Tip a couple of mug-fulls of boiling water into the roasting pan and use your wooden weapon of choice to stir around a bit and prise up any stuck pieces of veg and get all the lovely roasting juices and every last speck of flavour. Add this to the pan of roast veg
*Add more water if necessary to make up the desired quantity of soup, this quantity of veg will happily make soup for six
*Boil for about 5 minutes and then you have a choice, you can lightly mash with a potato masher and serve like we have in the picture below, in which case you can use adjectives like rustic or country style. You could also use a blender to make a smooth soup which will be a heavenly purée, adjectives here would be silky and velvety. Whatever way you choose to serve it if you didn’t add butter to your roasting tin then add a knob now and it will soften the soup and ad a real luxury touch (it can be reduced fat creme fraiche if you must)
Serve with crusty bread and a vintage silver spoon if you can, roaring fire and damp welly boots are optional.