Page 11 - Simply Veg Issue 1 2016

Your home-made soup of any kind is a very nutritious meal. Unni Owens uses Don’s onions to make a lovely...
Norwegian onion soup
4 large onions
2 dessertspoon butter 2 dessertspoon our 1.5 litre stock
1 Bay leaf
Salt and pepper
Peel onions and slice thinly. Melt butter in
a pan and gently fry the onions to soften. Sprinke in the our and stir until slightly browned. Gradually add the stock, stirring to avoid lumps, and bring to the boil.
Ann Grif ths from Bala makes a...
Celeriac and Squash s
...which Is also a very nutritious soup.
1 Butternut Squash
1 Celeriac
2 small or 1 large leeks 1 onion
2 stock cubes
1 1⁄2 pt water
Salt and pepper
1 teasp mixed herbs
Peel and remove seeds from butternut squash and chop into small pieces. Peel and chop the celeriac and place both in a large saucepan. Trim and slice the leeks and place in the saucepan. Add the peeled and chopped onion. Put the stock cubes in a jug, and 11⁄2 pint
of boiling water and stir to dissolve, add to the saucepan. Season to taste with salt and pepper and the mixed herbs. Bring the soup to the boil, reduce the heat to a gentle simmer and cook until tender. Blitz the mixture until smooth and serve piping hot.
oup
Serve with croutons and/or a chunk of fresh bread.
Roasted Fennel with Oat Groats
Serves 4
2 Fennel bulbs cut into 8 wedges
1 large red onion Cut lengthwise into thick slices 1 pepper cut into pieces
1 stick of celery cut into 1" pieces
3 cloves garlic
1⁄2 cup walnut pieces
1⁄4 cup pumpkin seeds
1/3 cup of extra virgin oil
1/3 cup of balsamic vinegar.
Salt and black pepper
Set the oven to 180˚C
Put all the vegetables onto a roasting tray, season with salt and pepper, drizzle over the oil and vinegar. Put into the oven for 30 minutes. Meanwhile wash the oat groats in a sieve and put into a microwave steamer with a vented top, pour over the stock and stir with a fork. Microwave on high power, for 4 minutes, to bring to the boil. Set the microwave power to low and continue cooking for 25 minutes. Take the vegetables out of the oven and turn them over. Sprinkle over
the walnuts and pumpkin seeds put back into the oven for 10 minutes. Stir the oat groats,
into the vegetables on the tray stirring in all the juices. Adjust
seasoning if necessary. Serve with a little chopped
parsley.
1⁄2 pint Oat Groats
1 pint vegetable stock
NB Oats have a lot of health
bene ts, good texture and taste.
You may not nd them in Supermarkets but you can usually get them in health food shops. If you are unable to get them you could use spelt grains or pearl barley as alternatives.
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