Roasted Red Pepper & Carrot Soup
2 tbsp extra-virgin olive oil
1 medium yellow onion, chopped
Sea salt and freshly ground black pepper
2 garlic cloves, chopped
1 small fennel bulb, coarsely chopped
3 to 4 large carrots, chopped
1 tbsp fresh thyme leaves
2 tbsp balsamic vinegar
1 roasted red bell pepper, fresh or from a jar
60ml cooked cannellini beans, drained
2 tbsp tomato paste
1 litre vegetable broth
For the garlic croutons:
4 slices day-old bread, cubed
Extra-virgin olive oil, for drizzling
½ garlic clove, minced
Sea salt and freshly ground black pepper
SERVES: 4 PREPARATION: 10 MINS
COOKING TIME: 40 MINS
Preheat the oven to 180°C/350°F/Gas Mark 4.
Heat the olive oil in a large pan over a medium heat. Add the chopped onion and a pinch of salt and pepper. Cook for about 5 minutes, or until the onion is translucent, then add the garlic, fennel, carrots and thyme.
Stir and cook for about 10 minutes, until the edges of the carrots begin to brown. Add the balsamic vinegar, bell pepper, cannellini beans, tomato paste, vegetable broth along with another few pinches of salt. Simmer until the carrots are tender – about 15-20 minutes.
Meanwhile, make the croutons. On a baking sheet, toss the bread cubes with a drizzle of olive oil and the garlic. Season with salt and pepper. Bake until the croutons are crispy – about 10 to 15 minutes.
Add the simmered soup to a high-speed blender (work in batches if you need to) and purée until smooth. Taste and adjust the seasonings. Serve in bowls with a drizzle of olive oil and the croutons on top.
Curried Parsnip & White Bean soup
3 tbsp extra-virgin olive oil
1 medium yellow onion, chopped
Sea salt and freshly ground black pepper
3 garlic cloves, minced
1 tsp freshly grated ginger
5-6 medium parsnips, peeled and chopped
1 Gala apple, peeled, cored and chopped
1 tsp curry powder
½ tsp ground cardamom
375ml cooked cannellini beans, drained and rinsed, ¼ cup reserved for garnish
1 litre vegetable broth
60ml chopped chives
SERVES: 4
PREPARATION: 5 MINS
COOKING TIME: 25 MINS
In a large pan, heat the oil over medium heat. Add the onion and a few generous pinches of salt and freshly ground pepper. Cook for about 2 minutes, until the onion is soft.
Stir in the garlic and ginger then add the parsnips, apple, curry powder, cardamom and beans. Stir and cook for about 2 minutes until the parsnips are lightly browned. Add the broth and simmer for about 20 minutes until the parsnips are tender.
Let the soup cool slightly, then transfer it to a blender and purée until creamy. Season with salt and pepper. Garnish with the reserved cannellini beans and chopped chives.
Recipes taken from The Love & Lemons Cookbook by Jeanine Donofrio, photographs by Jack Mathews (£25, Avery).
To order your copy, call the Express Bookshop on 01872 562310, send a cheque or postal order made payable to The Express Bookshop to Express Bookshop, PO Box 200, Falmouth, Cornwall TR11 4WJ, or order online at expressbookshop.com.
