Queequeg
Assistant Cook
my TNT soup for the colder months:
1/2 small pumpkin (peeled, deseeded and chopped)
4 carrots (diced)
2 Parsnips (diced)
2 Leaks (Trimmed and cut in rounds)
6 Small red onions (peeled and quatered)
6 Stalks of celery (chopped)
4 cloves of garlic (crushed)
1 1/2 tsp cummin seeds (bruised)
1 tbsp brown sugar
2 bay leaves
800ml good chicken stock
olive oil
2tsp cayenne pepper (or too taste)
handfull of chopped fresh corriander
Salt and pepper
1:Place the veg, garlic and bay into a roasting dish and grizzle with olive oil. Mix so that all the veg it coated.
2: Sprinkle with cummin and sugar
3: Roast in a pre heated oven for 30 mins at 200C
4: Add Chicken stock to the pan and delaze on hob, cover with tin foil and return to the oven for 45mins
5:Transfer contents to saucepan on medium heat and liquidize with handblender
6: Season with salt, black pepper and cayeene
7: Stir in fresh corriander and remove from heat
8: Serve with crusty bread
1/2 small pumpkin (peeled, deseeded and chopped)
4 carrots (diced)
2 Parsnips (diced)
2 Leaks (Trimmed and cut in rounds)
6 Small red onions (peeled and quatered)
6 Stalks of celery (chopped)
4 cloves of garlic (crushed)
1 1/2 tsp cummin seeds (bruised)
1 tbsp brown sugar
2 bay leaves
800ml good chicken stock
olive oil
2tsp cayenne pepper (or too taste)
handfull of chopped fresh corriander
Salt and pepper
1:Place the veg, garlic and bay into a roasting dish and grizzle with olive oil. Mix so that all the veg it coated.
2: Sprinkle with cummin and sugar
3: Roast in a pre heated oven for 30 mins at 200C
4: Add Chicken stock to the pan and delaze on hob, cover with tin foil and return to the oven for 45mins
5:Transfer contents to saucepan on medium heat and liquidize with handblender
6: Season with salt, black pepper and cayeene
7: Stir in fresh corriander and remove from heat
8: Serve with crusty bread