I don't think I have done a food post before. But I do, on occasion, head over to the kitchen side of the shared kitchen/studio. Since I am in the middle of a Southern hemisphere winter, a nice pot of soup would be just perfect. Looking around, I had arracacha roots, plenty of carrots and a gorgeous yellow bell pepper, which would make a lovely golden soup. Good, hearty and nice to look at.
First, arracacha roots. They are a delicious, low calorie, high fiber tuber. After they are cooked, they have an almost creamy consistency and a sweet, nutty taste. And, yes, they are bright yellow. Try them.
Back to the soup. All the veggies were roughly chopped and spread out on a roasting pan. Fortunately, I had an extra carrot, since raw carrot slices are my favourite healthy snack (I won't go into the unhealthy snacks just now).
Then, a drizzle of olive oil, plenty of garlic chunks, rosemary, thyme, sage, ground black pepper and a little salt were sprinkled. I just walk over to the herb planter and see which ones need a quick pruning. Since my rosemary bush is intent on taking over the world, I eat a lot of rosemary.
Into the preheated oven it goes!
Then, when everything is soft and ready, into the stock pan it went, along with chicken stock. Everything was pureed and minor adjustments were made, adding a little more stock if necessary and correcting salt and pepper. Perfect!
I love the bright, sunny colour. My last soup adventure had both broccoli and carrots, so, while very tasty, it looked like brownish, greenish sludge.