recipes
fall palette soups, three ways
It’s fall and it’s getting colder so here’s some warmth in bowls for you.
The trick to killing two (or three) birds with one stone is to roast all your veggies ahead then its just mix and match!
What’s better, roasting your veggies actually brings out the flavour much more than does boiling them.
tomato soup
fall-inspired
We accidentally jumped on this when we had more tomatoes than carrots in the fridge. This has been our go to soup whenever we needed to feel warm during these cold fall-winter months.
beetroot soup
fall-inspired
We tried this out because, you know, we had beetroot in the fridge, and needed to add a bit of red to our fall palette. Tastes amazing, really!
carrot soup
amma-inspired
This is amma’s go-to soup at home. If she can’t think of anything on a saturday eve, we’ll get a bowl of carrot soup and buttered bread, simple but so good.
the stuff
tomato soup:
5 tomatoes
2 carrots
1 onion
3 garlic cloves
passata (if you like)
beetroot soup:
3 beetroot
3-4 garlic cloves
1 onion
1 carrot
carrot soup:
3 carrots
1 potato
1 tomato
1 onion
3 garlic cloves
a small piece of ginger
for all:
milk
water
the method
- On a tray lay your carrots and sprinkle salt.
- Roast carrots first because they are thicc.
- Cut the other veggies up – potatoes, tomatoes, beetroots, onions – and roast them too.
- In a pot, add some butter.
- Drop in the main veggies with garlic and ginger and let them absorb the butter for a while.
- Add boiling water so they can soak in all the juices.
- Now, BLEND. Add in a little milk.
- Cut up some warm bread and drizzle some olive oil on top and dip them in the soup and enjoy a warm hug! (from a bowl but still a hug)