Get cozy with a warming bowl of Roasted Vegetable Soup. This soup is perfect for your fall/winter line up with its earthy yet slightly sweet flavour. It’s a wonderful blend of carrots, parsnips, apple and curry.
This Roasted Vegetable Soup blends up beautifully with cannellini beans and a splash of cream gives it a silky richness. A well-blended soup comes from using quality ingredients, cooking everything until soft enough to blend, and finally, using a good quality blender makes a big difference.
For a vegan option, use vegetable broth and substitute the cream for coconut milk. The result is just as delicious, enjoy!
Toss parsnips, carrots, apple and garlic with 1 tbsp oil. Spread out on a large baking tray in a single layer. Roast for 40 minutes flipping once after 20 minutes.
Meanwhile, heat remaining 1 tbsp of oil in a large pot or dutch oven over medium heat. Add diced onion and saute until starting to soften, about 5-7 minutes (don't brown).
To the pot add the roasted vegetables, chicken broth, beans, curry paste, and salt. Bring to a simmer, cover and cook on low for 30-40 minutes until everything is good and soft.
Remove from heat and allow to cool slightly 10-15 minutes. Puree mixture in a blender until smooth and silky. Return to pot and warm on low if needed. Stir in cream and white pepper. Adjust consistency to your liking with additional broth and season to taste with salt.
-letting the soup cool slightly before blending is not necessary, however, I find it a little safer than blending the scalding hot soup.
-the amount of salt needed will be dependent on the saltiness of your broth.
-makes about 8 cups of soup depending on your desired consistency.
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So for those of you who know me or those that have read a few of my posts know that one of my biggest frustrations with cooking in general is finding ingredients in my small community. I’m not talking about off the wall items here either! Today’s annoyance AND joy doesn’t come from what I can’t find, but what I can. I’m hard pressed to find fresh bean sprouts in this town, but have no problem plucking a Gravenstein apple white balsamic vinegar off the shelf. So while the whole situation has me rolling my eyes, I delight in my newly acquired treasure. One that gives way to spectacular Smoky Apple Ribs.
Sweet, tart and fruity, the Gravenstein apply balsamic vinegar makes for an amazing smoky bbq sauce. It’s even better when you slather that sauce on meaty pork ribs. Juicy, fall off the bone pork ribs, sticky with smoky sauce that has a mild, yet distinctive apple undertone is what little treasures become. Enjoy!
Preheat oven to 275℉. In a small bowl whisk together sugar and spices. Remove the thin membrane on the back side of ribs if not already done by butcher. Liberally coat the rib rack on all sides with spice rub.
Wrap ribs tightly in aluminum foil with meat side up. Place on large baking tray and bake for approximately 3 hours until meat is tender. Make sauce while ribs are cooking.
Preheat oven to broil and position rack to 6-8" from broiler. Remove ribs from foil and place back on baking tray lined with fresh foil. Brush liberally with sauce on both sides and broil for 3-4 minutes per side. Remove from oven and cut between bones. Serve immediately with extra sauce on the side.
Whisk together all ingredients in a medium sauce pan and bring to a full simmer. Reduce heat and allow to simmer uncovered for at least an hour, stirring occasionally. Sauce should be reduced slightly and flavours melded. Yielding approximately 2 cups of sauce.
I had approximately 1/2 cup of sauce left over without serving any on the side. Can freeze for another use. Also great with grilled pork tenderloin.