I have been asked for the roasted squash, pepper and sweet potato soup recipe. Chris didn't use a recipe (unlike me who always has to follow a recipe), but here is a sort of recipe.
He roasted a squash, onion, peppers, tomatoes and garlic in the oven, until they were softened, having drizzled them with a little oil (or Frylight). He then chopped up sweet potato and ordinary potato and added the roasted veg into a pressure cooker and added vegetable stock. He let it cook for 5 minutes (this could all be boiled in a large pan for about 20 mins (that's the way I would have to do it, because pressure cookers scare me!). As I am fussy (!) he then blitzed the soup down until smooth, although if you like chunky soup, you can leave the chunks in. He probably added a little butter, some salt and pepper and some wine too.
It does taste lovely!
I am with Chris. I 'might' follow a recipe the first time I make something but after that I adjust and alter depending on personal taste and what we have to hand.
ReplyDeleteI like my soups with chunks. And am too lazy to take the additional step of blitzing.
This does sound good though.
Thanks, EC. I wish I was the sort of person who could throw a bit of this in and a bit of that and not worry about measuring, but there we are. I know that if I tried that, it probably wouldn't work very well, so I had better stick to recipes and measuring!
DeleteBest wishes
Ellie
That sounds really tasty and warming. I too am terrified of pressure cookers. Give me a good old fashioned saucepan any day
ReplyDeleteThanks, Cherie. I always think the pressure cooker will explode (even though it never has), so won't use it. Chris has no such worries.
DeleteBest wishes
Ellie