Saturday, November 8, 2008

Roasted Potatoe & Squash Soup with Sorrel

Roast up some veggies for dinner the night before - just prepare the veggies, drizzle with some olive oil and sea salt and bake for an hour at 425 degrees - you can use the leftovers the next day to make this delicious soup. Make sure to stab any big items like squash with a knife before you cook them or them may explode in the oven!

2 tablespoons olive oil
1 cup of mixture of red onion and shallots, coarsely chopped
3-4 roasted potatoes
1 medium sized roasted delicata squash
1 cup chopped sorrel
1 teaspoon sea salt
4 cups of veggies stock, or 1 veggie cube and 4 cups boiling water

Heat the oil and cook the onions/shallot for 5 minutes over fairly high heat, stirring frequently. Cut up the potatoes in chucks and add to the onion. Cut the squash in half and remove the seeds with a spoon and discard. Remove the flesh of the squash (without the skin) and add to the onion and potatoes. Lower the heat to medium and continue to cook, stirring frequently till the mixtures browns without burning. Add the salt and sorrel and cook for a few minutes more. Add the veggie stock and bring to a boil, then simmer for a few minutes. Using an immersion blender, liquify, leaving the mixture some small veggies chunks if you like. You could also use a blender or food processor, but an immersion blender is the easiest. Eat hot. Yummy!!!

Babycakes Bakery, New York City

Babycakes Bakery, New York City
"I'll have one of those, and one of those, and..."

Lovely food market in Dublin

Lovely food market in Dublin

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