Autumn baked vegetable and baked vegetable soup with goat cheese
Every year in autumn, I make a baked dish of seasonal vegetables. I prepared it this year as well, but I expanded this activity so that the day before, I made puree soup with goat cheese from the remaining vegetables.
Baked vegetables:
Preparation time: About 2 hours
Level: Easy
Quantity: For four to six
Ingredients:
1 small cabbage cut into quarters
1 small red cabbage cut into quarters
5-6 smaller potatoes cut in half
4-5 thinner carrots
2 fennel, cut in half
1 very small pumpkin, cut into pieces as desired
5 small ones were considered cut in half
3 peppers cut in half
2 large garlic cloves cut in half crosswise
2 red Jalapeno chilies
5 shallots cut in half
80 ml of olive oil
Garnish with fresh parsley and dill
Season with sea salt, black pepper and oregano
Baked vegetagle Soup:
Preparation time: 30 min
Level: Easy
Quantity: For four
Ingredients:
About half the amount of baked vegetables
200 g of harder goat cheese, most of the goat cheese is used up in the soup, a little goat cheese for sprinkling on top of the soup
Optional: 100 g grated pecorino romano
200 ml of whipped cream
1 tbsp almond flakes roasted in a dry pan
A little fresh parsley to serve
Black pepper and, if necessary, sea salt for seasoning
Preparation:
- Peel the vegetables you want to peel, I used carrots, potatoes, and beets with the peel. Cut everything into pieces of suitable sizes.
- Put all the vegetables in a baking pan, sprinkle with olive oil, season with sea salt, black pepper, and oregano, and cover the baking pan with foil and bake at 180 degrees for about 45 minutes.
- Remove the foil and bake for another 30 minutes.
- When serving, decorate the food with chopped dill and parsley
- To prepare the soup, place about half of the vegetables in the cooking pot. Squeeze the garlic cloves into the soup. Add whipped cream, pecorino romano if you wish and chopped goat cheese.
- Add about 300 ml of water, heat the soup until it boils, and blend it with a hand blender until smooth. Since the food contains beets, the soup will probably be relatively red. If the soup is too thick, add water.
- Cover the soup with a lid and let it boil. Remove the soup from the stove and season with salt and black pepper if necessary.
- To serve, toast the almond chips in a dry pan over medium heat until they are lightly browned.
- Crumble the goat cheese on top of the soup, sprinkle almond chips, and chopped parsley on the soup.
Ready!!
