Because sometimes you just need a burger.
Portobello mushrooms, pumpkin seed butter, mustard, egg-free mayo, lettuce and tomato with (frozen) chips.
I did not feel very inspired about this soup as I am not a big fan of parsnips, but the taste ended up being absolutely incredible. Rich, velvety, slightly sweet. My frugal soul did not want to waste anything leftover, but this will be a soup that in future I will make by choice.
Parsnip and Roasted garlic soup.
2 large parsnips, peeled and sliced lengthways
2 large ribs of celery diced
1 medium onion diced
1 whole bulb of garlic
2 medium potatoes peeled and diced
Heat the oven to 200 degrees. Put the sliced parsnips and the entire unpeeled bulb of garlic onto a baking tray and cook for 45 minutes, taking care not to burn the parsnips. Dice and the other vegetables and saute over a low heat in the olive oil.
When the 45 minutes are done, put the parsnips into the soup and cut the bulb of garlic in half lengthways. When cool, press the roasted garlic out of their skins into the soup. Simmer for 15-20 minutes, cool and blend, adding more water if necessary and salt and pepper to taste. This was delicious with a dollop of creme fraiche on the top.
Although I am pining already for summer, the cooler weather has given me a great excuse to cook soup.
There is no set recipe for the classic Italian soup, Minestrone. Traditionally whatever vegetables were in season were used. Some recipes I have read include beans or rice. Others include cubes of beef. This is my recipe based on what I had to hand and what vegetables needed to be used up.
1 tablespoon olive oil
1 large onion diced
1 large carrot chopped
2 little courgettes diced
Tin plum tomatoes
1 box passata
3 cubes vegetable stock
1 tablespoon mixed herbs (oregano, thyme, basil)
2 cups spirelli pasta
I find it is best to add the pasta 10 minutes before eating otherwise the spirals go too soggy. If eating the soup over several days leave the pasta out of the main pot and add when re-heating.
Is there are a nicer instruction in the cooking world than ‘Parsley. Sprinkled’. ?
Honestly, this was so good that when I finished I wanted to turn around and start eating again. I rarely venture into our local health food shop, as I am a committed Co-op girl, but needed to go and buy some more agave syrup. While there I spotted this vacuum pack of basil tofu and picked it up. Today I used it with eggless mayo, fresh lettuce, tomatoes and Isle of Wight Garlic Farm tomato sauce in a toasted sandwich. I sliced the basil tofu in half and pan fried it for a few minutes.It was really SO good. A definite 10/10 for taste. Even Baby-Gusto had a decent bite. (He has inherited his father’s capacity to bite almost an entire sandwich in one go).
My friend Paul has contributed this recipe. Paul has been near vegetarian for 25 years and has a variety of interesting and delicious recipes up his sleeve as a result. He first told me about this burger recipe one evening while several of us were unwinding in the pub over a pint or two, and his burgers sounded utterly delicious. He was very kind to lend me the recipe and we were delighted with the result, which was a lovely evening meal to end a Bank Holiday weekend. I first planned to have them a few weeks ago, but Husband-Gusto has been away and he was vociferous that as a confirmed cashew nut lover, he wanted to be around when I cooked this meal too. With crusty rolls, fresh lettuce, tomato, mayo and gherkin, these burgers were luxurious and decadent. The texture was firm and ‘meaty’. I really think you could serve this to a confirmed carnivore and they would not miss the meat. This is a definite keeper. I could not improve on the clear instructions, so have cut and paste Paul’s recipe direct from my e-mail.
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