I love soup. This soup is easy and delicious. I made it with the leftover vegetables in my fridge and some tomatoes. My general idea was to take anything that looked red or orange and was about to pass its best, to roast it, and to blitz it. Roasting vegetables makes them tastier, which in my eyes counters the extra time it takes to use fresh rather than tinned tomatoes.
Ingredients for the soup:
1 large white onion
3 cloves of garlic
1 red pepper
2 tbsp olive oil
1 tsp sugar(optional)
1l vegetable stock
1/4 tsp paprika (optional)
Serves: 4 generous main courses
Time taken: 10 minutes prep, 30 minutes cooking
Oh, this recipe is so easy. I love that in a recipe. Preheat the oven to 190C/fan170C. Roughly chop all of the vegetables, although you don’t need to be precise about it because everything is getting blended at the end anyway and they’ll all get roasted through. Drizzle the olive oil over the top, then stick in the oven for 30 minutes. I like to take the veg out and give it a mix half way through because the onion can get overly crispy.
When the vegetables are done, tip them into a pan with the stock. Add the paprika and sugar if you like. The paprika I added because the soup was already red and I just went with the theme. The sugar is because the problem I tend to have with tomato soup is that it can get a bit acidic, and the sugar completely fixes it without making the soup sweet. Another substitute is lemon juice, but I prefer sugar. If you like the acidity, feel free to skip the sugar. Then blitz the soup with a hand blender. Finally, season to taste.
These rolls are mostly copied from the BBC good food May magazine. It’s a children’s recipe. I don’t care because these rolls are beautiful and delicious, and that’s what matters. I added garlic because when I think of cheese and bread, I think of garlic. To be honest, if I’m making any savoury recipe I tend to think of garlic.
Ingredients for the roll-ups:
200g self-raising flour
50g butter, left out of the fridge for 20 minutes
1 tsp paprika
100ml milk (I used semi-skimmed)
50g light cheddar cheese, grated
2 cloves of garlic
Makes 12 little rolls
Calories: 110 per roll
Takes 20 minutes to prep, 20 minutes to cook
Stage one: Preheat the oven to 220C/fan200C, and put some baking paper on a tray. In a bowl, rub the butter into the flour until the butter is in small crumbs. Don’t over handle it, or your hands will melt the butter and it will turn into a melty mess and it will be hard to roll. If that does happen, just put it in the fridge for 20 minutes, so don’t worry. Then pour in the milk, and mix together until the mixture forms a firm dough. If it feels too dry, which means that it might flake and fall apart instead of coming together, add a splash more milk. Just a tiny bit at a time, it’s much easier to add more milk to a dry dough than to extract excess milk from an overly wet dough, and you’re looking for a firm consistency here. I didn’t take a picture of this because I love my phone and I didn’t want to turn it into a cheesy roll-up.
Stage two: Lightly flour a surface, then roll it out into a rectangle about 0.5cm thick.
Stage three: In the bowl the dough used to be in (which should be dry unless you added too much milk), add the grated cheese and the paprika. Either crush or finely chop the garlic. I used to be in the finely chopping the garlic camp, until I caved and bought a garlic crusher. I love my garlic crusher. It feels a lot like magic. It’s fast, and you’re less likely to end up eating giant chunks of garlic that you (and by you, I mean me) were too lazy to chop finely. Anyway, put the crushed/chopped garlic into the bowl, and mix it all up. Then sprinkle it on top of the dough rectangle.
Stage four: Roll the dough rectangle up along the long side. Then slice it into 12 even rolls, and lay them on the baking tray. Pop in the oven for about 20 minutes. My oven is super keen, so I actually took mine out after 17 minutes, but I don’t generalise. Technology of any sort tends to go a bit crazy around me. Anyway, take the rolls out when they are golden and the cheese is melty. Yum.