Winter is the official ‘soup’ season. Soup, blankets, socks, books and more soup! Especially, the kind that requires not much effort. Simple ingredients, if treated right, can create flavorsome magic! What better than healthy, fresh veg, right?
I made this rustic viscous-y, fibrous, deliciousness with whatever I found lying around, in my kitchen. This soup is my favorite, even more with some mushrooms, for a bite. I grow herbs in the house, so generally, I always have basil in stock (you can substitute with some parsley but that’d change the taste). I got myself this amazing saucepan from Gitadini which has a built-in sieve: great for chai, sauces, soups, curries, boiling pasta etc. This saucepan has literally taken over all my other saucepans, mainly, because of how multifunctional it is. Also, it is an extremely well-designed saucepan, with the right length for a handle, the heavy-duty bottom that works well on any kind of stove top and lastly, it makes for a wonderful gift. 🙂
(Love the packaging :D)
The flavor profile is pretty much basic and can be applied to any other veg soup (carrots, broccoli, sweet potatoes, yams, onions, cauliflower etc). I ran out of butter and so, I used olive oil. Also, if you want to prepare it the vegan way, stick to olive oil and substitute with vegan parmesan. I
like LOVE cream in soups and more often than not, I use lots of it, but this one stood strong piquantly, even without. I’d say enough with the banter, let’s get down to a fresh bowl of soup! 🙂
Roasted Veg and Walnut Soup (Serves 2)
Tomatoes – 2 (medium sized)
Bell Pepper – 1 (medium sized)
Walnuts – 4 to 5
Mushrooms – 4 to 5 (sliced)
Basil – 6 to 8 leaves
Shallots – 1 (small) (finely chopped )
Garlic- 1 clove (finely chopped )
Bay Leaves – 2 (dried)
Fennel seeds – 8 to 10
Parmesan – 1 tablespoon ( grated)
Crushed Pepper – a pinch
Chilli flakes – 1/4 teaspoon
Olive Oil – 3 tablespoon
Salt – to taste
Pre-prep: Cut the tomatoes in quarters and the bell pepper in eight lengthwise strips. Drizzle some olive oil and salt on them, mix and roast in an (190’C preheated) oven for 30 minutes. Cool and blend, adding the walnuts and basil. Sieve and keep aside.
Heat olive oil in a saucepan.
Once hot, add bay leaves, onion, garlic and fennel seeds. Sauté for a couple of minutes or till the onion turns translucent.
Throw in the mushrooms, pepper, chili flakes and salt. Cook for another minute.
Pour in the roasted veg purée. To adjust the consistency, add water (if required).
Cook for about 7-10 minutes on a medium flame.
Switch off the heat and rest for 5 minutes.
Serve with a sprinkle of parmesan and basil. Honestly, I add a ton of parmesan to this soup but even a little goes a long way. 😀
Certain as I am, you will love this one. If you feel the roasting of the veg is a bit of work, pop in the tray and do a chore. Remember to set a timer, is all. :p