Did the usual trick of cooking 5x too much veg for the roast dinner knowing full well I’d be able to prepare soups for the coming week:
The roasting trays were rammed with parsnip, so these got scooped up and blended smooth with stock cube, roasted onion, roasted garlic and water drained from the boiled veg. I then just blended in a dessert spoon of Patak Korma paste before pouring into a old ice cream tub and refrigerating. It’s quite thick so will need watering down a bit when reheated and served. It’s a real warmer.
I’d also roasted one of those smallish round, red squashes. They are not as tasty as butternuts, but I blended them with the leftover carrots and half a jar of Dolmio tomato-based sauce that was left over from a pasta the other night. Plus roasted garlic and plenty of chilli sauce and it’s got some real taste power! Into another ice cream tub and into the fridge.
