🥄Chapter 55 & Chill Soup 🥄 Inspired by A Court Of Mist And Fury by Sarah J Maas ☆ VEGAN/GF When I originally read this chapter, I wasn't surprised at the lack of culinary skill, but what I did clearly picture in my head was that classic Campbell's soup can. So what better soup to chill with than a not so classic tomato - this one is vegan and gluten-free while still retaining its "creamy" roots. 🥄Ingredients Needed Soup : 2lbs (or one very large can pureed) Tomatoes 1 Red Bell Pepper 1/2 Red Onion 1/2 Cup Fresh (1 TBSP dried) Parsley 5 Cloves of Garlic (1/2 teaspoon per clove jarred minced) 1 + 1/2 Cup Vegetable Stock 1/4 Cup Coconut Cream (you can use full fat dairy cream or other plant based cream of choice - this just tastes lovely with ginger) 2 TBSP Olive Oil (or other preferred oil) Salt & Pepper to taste Chili Oil Garnish: 1 Jalapeño or other low - medium hot chili 1 Small Chunk of fresh Ginger (1 TSP minced) 1/4 Cup Olive oil (or other oil of choice) 3 Tablespoons Fresh (1 Dry) Parsley 1 Clove Garlic (1/2 TSP jarred minced) Optional Garnish 3 Tablespoons of toasted Pine Nuts (sub Sunflower seeds) Bonus : Parsley Butter 1 TBSP butter of choice 1 TBSP minced Parsley 1 TSP minced jarred Garlic Salt to taste 🥄Method Preheat oven to 400 degrees convection C°. This high circulating heat will nicely char your veg. Prep veg and rough chop your tomatoes, onion and bell pepper. Take 5 cloves of peeled garlic and toss everything together on a large sheet pan with your 2 tablespoons of olive oil. When oven is preheated roast your veg for approximately 30 mins or until everything is slightly charred. While your veg is cooking, place your 1/4 cup of oil on LOW in a saucepan. Mince your chili pepper, ginger and 1 clove of garlic and cook gently in the oil for about 5 minutes. When your garlic is slightly translucent, remove from heat and place the saucepans ingredients into a food processor or blender. Add your parsley and blitz until it resembles a smooth chili oil. Place into your bowl of choice and set aside for garnish. (Why do I cook my oil vs just blitzing it fresh? - it releases a smokier taste that I like) In another clean and dry pan, toast your pine nuts until they are a gentle brown color. Keep stirring on low heat until this is achieved. * they can burn quickly so keep an eye on them. When thats done, and your roasting veg is ever so slightly charred, remove from the oven, and add the whole pan's contents to a large pot on low heat. Add your stock and use an immersion blender (or add your veg to a blender blender or food processor with the stock) and blend until smooth. You'll still have some chunks in your soup and so I use a strainer to remove any seeds or tomato skin after my soup is blended. Once this is done, return your soup to a pot on the stove on low heat and add your coconut (or dairy) cream. Then simply pour into a bowl, garnish with your stuff of choice, and serve! Bonus : smear that butter you made onto fresh bread, make a simple salad, and you have a simple and delicious dinner!
Posted by Jordan at 2023-01-07 23:25:09 UTC