Candace Couse

Wednesday, 28 September 2011

Rustic Roasted Vegetable Soup with Salmon

This soup is oh-so-yummy and can be made with any vegetables you have on hand. I made this huge batch using:
6 medium potatoes (three cut up for the soup, and three pre boiled for thickening)
3 cloves garlic
4 small fillets of salmon
1.5 cups assorted dried beans soaked overnight and boiled for an hour
Assorted vegetables (I used tomatoes, mushrooms, green peppers) - approx 5 cups
900ml vegetable stock
2 tbs marjoram
2 tsp ground thyme
1 tsp red pepper flakes
1 tbs lemon juice
1 tbs white wine vinegar
2 cups dry white wine
olive oil

Pre-cut your vegetables and mix them in a large bowl with salt and pepper, olive oil and the white wine vinegar. Set aside.

These tomatoes came right from my garden. I like using slightly under-ripe tomatoes when cooking because they have a nice sour kick.


Boil and drain both the beans and three of the potatoes and set aside

Chop up garlic and heat in a deep pot using olive oil and salt and pepper until garlic begins to cook. Add the three chopped potatoes, cook for 3-5 mins. 

Add wine, chicken stock and bring to boil. Reduce to simmer.

Add Marjoram, thyme, and red pepper flakes. Add beans

Hand mashing (or using a blender) blend remaining three boiled potatoes and add into soup stirring until dissolved.

 Place vegetables onto a tinfoil lined baking dish and place under grill, flipping on occasion, allowing them to slightly burn in places.

I consider it vegetable murder when vegetables are added into a soup too soon and lose all colour and texture. This soup is completely free of limp grey boiled vegetables!

Stir in Salmon, roasted vegetables and lemon juice. Add more salt and pepper to taste and you're done! 

Rustic Roasted Vegetable Soup with Salmon!

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