I made the most scrumptious, comforting soup ever! By accident, that is. I had a lot of small amounts of vegetables left in the fridge that I needed to use before they would go to waste. And I also had some bacon left. So I decided to repeat my roasted vegetables recipe from last week, with the addition of bacon, ground cumin, and tomatoes, and without the eggplant, rosemary and honey. When I took the baking dish out of the oven it suddenly came to me…let’s throw this in the blender with beef stock! So that’s what I did. I then poured it in a big soup pan and brought it to a boil. Then another light bulb went on above my head…what if I add some dry white wine and a few spoons of mustard?
The result of my left-over cooking endeavour is a thick creamy soulful bowl of soup to savour on a crispy cold autumn or winter evening. The flavour and the aroma is fantastic. I’m giving myself a pad on the shoulder.
Scroll down for the full recipe.
- 1/4 pumpkin, unseeded and cut into thin slices
- 1 small zucchine, thinly sliced
- 2 tomatoes, halved
- 1 Granny Smith apple, thinly sliced
- 3 carrots
- hand of brussels sprouts
- 200 gr bacon, diced (in Dutch: spekjes)
- 4 scallions, peeled
- 4 garlic cloves, unpeeled
- 6 sprigs of thyme
- 6 bay leafs
- olive oil
- salt and black pepper
- ground cumin
- 3 tbsp of mustard
- 200 ml dry white wine
- 1 liter beef stock
- Preheat oven to 180°C
- Take a baking tray and cover it with baking paper
- Arrange the carrots, pumpkin, zucchini, tomatoes, apple, bacon, thyme leafs, bay leafs on the baking tray
- Make a cross in each brussels sprout with a knife to let them cook faster, and add them to the baking tray
- Cut the peeled scallions in half and add them to the baking tray
- Lastly, crush the garlic cloves still in their skin by putting the blade of a big knife on top and pushing it down with the palm of your hand, and add them in their skin between the vegetables
- Add salt and paper according to your taste
- Add ground cumin according to taste
- Drizzle two tablespoons of olive oil over the vegetables and toss everything so that it is evenly covered
- Slide the baking tray in the oven and leave to roast for 20 min, occasionally tossing the vegetables
- Take the baking tray out of the oven and discard the bay leafs, and peel the garlic cloves
- Toss the vegetables in a blender with the beef stock of puree it in a large pan until you have a thick creamy substance
- Add 2 bay leafs and bring to a boil
- Add the wine and mustard and boil for 5 more minutes. Then let simmer for 5 more minutes
- Discard the bay leafs and enjoy your bowl of soup.
I’m submitting this recipe to the Junglefrog Cooking Challenge which was to photograph and style a recipe with pumpkin and orange food.
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