Recipe Review: This smelt great, tasted great and was relatively easy! Simon doesn’t really like brothy soups so the fact that half the roast veggies are pureed and added back into the soup sounded more suitable. See Variations/Suggestions below to see what I’d do differently with this next time.
Cooking time: 50 – 60 minutes Serves: 4 to 6
Preheat oven: 220°C
- 2 garlic cloves, minced*
- 2 carrots, peeled and cubed
- 1 cup butternut squash, peeled and cubed
- 1 small sweet potato, peeled and cubed
- 1/2 yellow onion, quartered
- 2 tablespoons extra virgin olive oil
- 4 cups chicken stock, store-bought or homemade
- 2-3 cups leftover shredded chicken
- 3/4 teaspoon dried parsley
- 1 teaspoon sea salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cracked pepper
- 1 cup water
- 2 cups baby spinach
1. Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until the vegetables are tender.
2. Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes.
3. Add half the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onions quarters into the blender. Puree the vegetables with the 1 cup of water.**
4. Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot. Adjust seasonings to your taste.
* Did anyone else notice it never mentions where to put the garlic? I didn’t think it was right to add it to the oven as minced garlic would have just shrivelled and gone crunchy if not burnt; so instead I added the garlic cloves to the blender when pureeing the veggies. It worked a treat!
** I really enjoyed this soup but the brothy-ness borderline for Simon. When I make this next time I would experiment by using ¼ cup of the hot chicken stock (plus ¼ cup of water if needed for smoothness) to puree the veggies rather than a full cup of additional water. I think there was enough liquid in the soup already. Alternatively I may make more roast veggies to make more puree to counterbalance the brothy-ness.