Wednesday, October 29, 2014

Speedy Soup Rolls and Root Vegetable Soup

With winter around the corner I just love making soup - it is quick, nutritious and cheap and these soup rolls are quick too only 30-40 minutes to make so no need to rise over night or pre-plan you can make these at the same time as your soup and you have a wonderful lunch or tea in less than an hour. I hope you enjoy my Speedy Soup Rolls and Root Vegetable Soup. 




First start we on the rolls - PRINTABLE RECIPE HERE



Speedy Soup Rolls

Ingredients

  • 1 Cup and 2tbsp warm water.
  • 1/3 Cup sunflower oil
  • 2 Tbsp active dry yeast
  • 1/4 cup caster sugar- if you find the sugar too sweet you could add a tbsp of honey
  • 1 1/2 tsp salt
  • 1 egg
  • 3 1/2 Cup bread flour (seems to work better but plain flour will also work)
  • Egg for washing 
  • Sesame seeds ( optional

The How to Bit

  1. Pre-heat the oven to 230°C/450°F/Gas Mark 8. 
  2. In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. You can Start your soup now while it is resting.
  3. Using your dough hook, mix in the salt, egg and flour.Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes) 
  4. Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes /15 minutes. I made mine into knots, you do this by rolling your dough into a sausage and folding into knot. Wash with the egg wash and sprinkle on sesame seed if you like them. 
  5. Place into the oven and cook for 10 - 12 minutes or until golden 

Root Vegetable Soup - PRINTABLE RECIPE HERE

Ingredients

  • 3/4 Carrots - peeled and cubed
  • 1 large chopped onion
  • Tbsp Olive Oil
  • 2 Parsnips - peeled and cubed
  • 1 turnip - peeled and cubed
  • 1 pint of chicken or vegetable stock
  • Salt and pepper to flavour
So while your rolls are rising start on your soup. 

  1.  Place your chopped onion in a pot with the Olive oil and cook the onions until soft. 
  2. Add the vegetables and sweat them for a few minutes add the stock and bring to the boil.
  3. Turn to down to a simmer and cook until the vegetables are soft. Blend the vegetables until smooth. 
  4. Add salt and pepper to taste and serve with your warm from the oven rolls.