Carrot and Parsnip Soup

Mr 3 woke up with the start of a cold and a cough this morning, so I asked him what he wanted to eat. He said he wanted soup. Nice and easy. He usually asks for potato and leek, so this is what I was expecting when I asked him what flavour he would like. To my surprise he pulled out a carrot and a parsnip. 

I'd never made a carrot and parsnip soup before, but I have done a carrot and ginger one a few times, so I figured I would do something similar. I wanted to add the fresh ginger and orange to help kick the cold before it takes hold.

I also made some garlic croutons to go with it for an added crunch to the soup and hopefully the garlic will also help his recovery.

Carrot and Parsnip Soup with Garlic Croutons

(serves 4)

Croutons

2-3 slices of your favourite gluten free bread

30g olive oil

30g butter

2-3 sprigs parsley

2 cloves garlic

Preheat oven to 150°C

Add garlic and parsley to TM bowl

Chop 5 sec/speed 5. MC on.

Add oil and butter

Heat 2 min/70°C/speed 1. MC on.

Pour oil mix into a bowl and slice the bread into small cubes.

Add the bread to oil mix and stir to coat thoroughly.

Spread out in a single layer over an oven tray. Bake for approx 20 minutes until golden and crispy. Toss occasionally for even cooking.

Clean and dry mixing bowl.

Carrot and Parsnip Soup

1 onion, peeled and quartered

2cm fresh ginger, peeled

30g olive oil

30g butter

300g carrot

200g parsnip

1-2 tbsp stock paste

zest of 1 orange

juice of 1 orange

300ml water

200ml coconut cream

1/2 tsp pepper

Put onion and ginger into TM bowl. Chop 5 sec/speed 5.

Add oil and butter. Saute 3 min/100°C/speed 1. MC on.

Add carrot, parsnip, stock paste, zest and water.

Cook 22min/100°C/speed 1. MC on.

Add cream and pepper. Place MC on. Squeeze orange over the lid so the juice drips in under the MC leaving the pulp and seeds. Blend 1min/speed 5 slowly increasing to speed 9.

Serve with croutons.

Stegosaurus Snacks

These are something I have been making for about 20 years. The legs and eyes were a recent addition, even though I have always called them Stegosauruses (due mostly to Mr 3). 

Today my parents took me, Mr 3 and 2 of his cousins Mr 5 and Mr 16 to see Erths Dinosaur Zoo. So of course Mr 3 and Mr 5 had to come back to my place to have a dinosaur themed lunch after it.

Remember, stegosaurs were herbivores so if you can't fill them with meat - only vegetables.

We always make extra vege mash when we do these because it is a great thing to have in your fridge to add as an extra to any meal.

Recipe

(makes 8)

Pastry

300g plain flour

150g butter

100g cold water

1tsp salt

Add all ingredients to bowl and mix 20 seconds/sp 4. 

Turn out onto Thermomat and roll into a ball. Store in fridge until ready to use.

Filling

1kg peeled and chopped vegetables (this time we used, 1 broccoli head, 2 medium carrots, 2 medium potatoes, and 2 small kumara)

250g milk (we use rice milk)

40g butter

1 tsp salt

Add all ingredients to bowl and cook 25 min/95°C/sp 1.

Mix 40 sec/sp 4.

Preheat oven to 200°C

Roll the pastry to approx 4mm thick. 

Cut into 13cm circles. 

Place 1 tbsp of vegetables in the middle.

Dampen the edge with water and fold in half. 

Roll spare pastry into 1cm balls and attach for legs.

Add black sesame seeds for eyes.

Stand up on an oven Thermomat or baking paper.

Bake for 10-15 min until lightly golden.

Serve with fruits/vegetables in true stegosaurus style.