Last week my net connection was down so you can imagine the suffering ;) , the worst part in it was that I could not post to my blog when I had promised I would have something up every week :( . Well I also believe that every cloud has a silver lining, this week was my movie time so I didnt get time to cook still I can talk to you about a new dish.
I generally cook on Sundays as thats when am free and up in the morning :) last Sunday I had made Soup. All those who know me will tell you Sunday and no chicken...SURPRISE...!!! Well thats a funny little story. I wanted to make chicken and had asked the butcher on Friday itself to keep one ready for me by Saturday evening. When I went on Saturday he said its over so I told him to keep one by Sunday morning. I went to the shop 5 times on Sunday and he could not get chicken. Can u believe a butcher shop without meat or chicken :) .
Genarally its said we should get the ingredients available and then decide on the dish..... there's where i totally differ, I always plan what I wanna make and then go shopping. I have faced this problem of changing my plans at the end moment several time but it never happened that I didnt get the main ingredient. Anyways failing to get any chicken I was so sad and needed something comforting and easy to cook....so my Roasted Vegetable Soup was created
|Pumpkin||1/4 of a medium sized|
|1/2 of a large one|
|Ginger, grated||2 teaspoon|
|Mint leaves||A few handful|
|Salt||A per taste|
|Pepper||A per taste|
- Preheat oven to 160C.
- Peel and cut the vegetables in large cubes. Arrange them in a tray . Drizzle a bit of oil on the vegetables; season with salt and pepper.
- Cover the vegetables in the tray with a foil. Roast the vegatables in the oven till they are done.
- Heat one tablespoon oil in a large saucepan; add the vegetables and cook during the process keep mashing the vegetables.
- Add the milk on the saucepan and stire the vegetables to it. Add salt and pepper and keep stiring.
- Blend the soup till smooth and keep cooking till the desired consistancy is reached.
- In a different pan heat one tablespoon oil, add the grated ginger and fry for 5 min. Add the mint leaves and fry for 1 min and add it to the soup.
- The soup is ready to be served.