Josh’s Bar-roast-man Veg Soup

This is the signature dish of my dear housemate from final year, Josh, who was often to be found in the kitchen chopping up veg for this delicious soup, causing the house to fill with delicious aromas of roasting vegetables. It is a joy to make for students, since the ingredients are so flexible, so can be adapted according to what you have mouldering in the back of the fridge, plus the length of time the vegetables need for cooking makes it an ideal recipe to make on a study day at home.

This recipe is dedicated to the legend that is John Barrowman, whose inspirational songs about making it through the rain and dealing our own decks saw us through final exams when motivation was at an all time low.Thank you, John, and thank you Josh for this recipe, who, like a Rhinestone Gardener, has set up a beautiful blog of drawings of plants that you should definitely check out.

So, if you made it through the rain on your way home from lectures, why not make a batch of this to warm you up? I’ve looked at soups from both sides now, and I can confirm that this one is by far the best, believe me! So take your carrots, and leave the meat, for this soup is what it is- a fantastic medley of roast vegetables and lentils.

Josh’s Bar-roast-man Veg Soup

Ingredients and Method

  1. Put on a John Barrowman song in the background (one of my house’s favourites)
  2. Preheat the oven to 180°C.
  3. Choose your vegetables– you’ll need some for taste (e.g. peppers, onions, mushrooms, apple, chillis, celery), and some for substance (e.g. potato). Peel and chop them whilst the oven is heating up.
  4. Whack ’em  on a baking tray, and cover them in oil (olive or sunflower) and seasonings of what-have-you.
  5. Roast them in the preheated oven for around 60 minutes, until they’re cooked and look deliciously roasted.
  6. While that’s happening, pop around half a mug of lentils in a pan of about 2 mugs of water (depending on how thin or thick you like your soup). Boil it up for 15-20 minutes, until the lentils have lost their crunch.
  7. Tip the cooked veg into the pan of lentils, and then you can blend them or smush them or do whatever you want for a texture you desire (personally, I like my soup full of chunky textures, and not too smooth).
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This entry was written by Flossita and published on 25 March, 2014 at 6:54 pm. It’s filed under Savoury Recipes, Soups, Uncategorized and tagged , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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