Well, apart from the longer days now (bye bye sun at 9pm say whhhattttt), oh and the absolute abundance of berries right now! (I know, hard to believe I like berries…..)
Eating (…drinking?) soup in Spring.
Maybe its the whole change of country thang, or maybe that the temperatures right now are equivalent to a Melbourne Winter, but I am so for soup right now, I really wouldn’t even need an ounce of encouragement to eat it for
breakfast (<< been there, done that) lunch and dinner.
But being Spring of course, it’s all about them fresh flavours and vibrant colours. Ohhhh yeahhhh
(I’m still getting used to calling May Springtime.. along with calling what used to be ‘pants’, now ‘trousers’ (‘pants’ are’ undies’ here, in case you didn’t know, like me, okay too much info right now?? I’ll stop… )
So, doing ma daily internet browse I came across Rachel Khoo’s delicious and fresh sounding recipe for, what sounded like me to, a Spring perfect soup, alongside some killer easy (and full of nutty goodness) bread.
And by the by, if you’re ever lacking cooking momento, just check out Rachel Khoo’ website, there is never ending inspiration (complete with videos, cause ain’t that the best way to learn) or then there’s her amazing 3 cookbooks!
So much to choose, so much to eat, so little time. (I’m making her Terrine Forestiere (Wild Mushroom Terrine) this week, which I am sooo pumped for right nowwwww)
The combination of the orange and the carrot in this soup is pretty much a dream.
With a spoonful, you first get the caramelised carrot flavour than your hit by that beautifully citrus orange flavour afterwards. Combine this with creamy parsley ricotta and crispy, salty and spicy chorizo and you got yourself Spring Soup Heaven my friends.
Look at me doing two healthy recipe posts in a row, next minute imma be giving you paleo recipes (kidding, that was a joke… I’ll never scare you like that again, I promise.)
I spent today dedicated to this wonderfully happy place right here, and shot 2 recipes for y’all!
One here and another to come later in the week! Woooooo! (who even is this new organised Bec?)
So i’ve had a fab day, bike riding around for last minute bits and pieces, styling and making the flat smell some incredible smells. Dem week off feels.
But I gotta saying, I am missing my prop collection back home (and maybe the family a little bit….) so it’s all a bit new here.
New lighting spots, new settings, new (lack of) props and all that.
I’m still warming into the whole blogging in a whole new place, but we’re getting there. The prop collection is gonna grow (goodbye savings), and I’m always gonna be here for y’all with a fresh cake outta the oven.
But I’m not gonna lie, cooking for one ain’t so bad right now, cause I got all those leftovers just waiting for me in the fridge. Yusssssssssssssss.
Party for one at mine!
ROAST CARROT SOUP WITH PARSLEY RICOTTA, CRISPY CHORIZO AND SEED & NUT BREAD
recipe adapted from Rachel Khoo’s; Apple, Seed & Nut Bread and Roast Carrot Soup with Parsely Ricotta
Roast Carrot Soup:
1 kg carrots, peeled
1 clove of garlic
1 tbsp of olive oil
3 cups hot chicken/vegetable stock
1 tsp ground cumin
Salt & pepper
3 oranges juiced
1/2 bunch of parsley, finely chopped
pinch of salt
25g sliced chorizo, cut into thin strips
Seed & Nut Bread:
125g sunflower seeds
125g pumpkin seeds
225g almonds, hazelnuts or walnuts
150g milled flaxseeds
1.5 tbsp caraway seeds
1 tsp salt
For the bread (make first, or make ahead)
1. Line a loaf tin with baking paper1. Preheat the oven to 180c (fan).
2. Mix all the ingredients together.
3. Pour into baking tin and level out.
4. Bake for 50 minutes/an hour or until it is firmed and sound hollow when hit.
5. Leave to cool completely until you slice it (while warm it’s still very fragile).
For the soup (while the bread is baking)
1. Preheat the oven to 200c (fan).
2. Place the carrots and garlic in a tray and toss with salt, cumin and oil.
3. Roast for 45 minutes or until tender.
4. Juice the oranges.
5. Place in a large pot and reduce by half.
6. Add the stock and roasted carrots
7. Squeeze in the garlic.
8. Blend and taste for seasoning (add a pinch of sugar if the oranges are very acidic).
9. Beat the ricotta and mix with the chopped parsley and salt.
10. On medium heat, fry the chorizo in a hot pan until crispy.
10. Ladle the soup into bowls and dollop on the ricotta, sprinkle over the chorizo and garnish with fresh parsley.
Thanks for stopping by!