twig boy cooks – ccg soup
Like all chefs of my fame and ability, I like to travel and smugly show off about it whenever possible. Sure, your TV cooks might be able to do it in a better presented, widescreen, high production value show of colour and joy but ‘meh’. That’s not how twig boy works. Plus, I don’t get you to pay for it through a licence fee. Surely that immediately makes me better value for money right. Right? Anyway, with that in mind, settle down for part 1 of my (possibly 1 part) series of twig boy travels…. and then cooks.
*insert a slideshow montage of the Portuguese countryside here*
*in your mind imagine me, with a weird, put on for TV, chef’s voice. Speaking right into your head*
I like to gather inspiration (steal ideas) from all of the wonderful different cultures and lifestyles (young Welsh family living in Portugal) I experience on my travels (4 hours on a motorway, 85 minutes in a bus station, 4 more hours on a different motorway). I meet so many different people (2 bus drivers), see so many new faces (39 backs of heads) and make some great new friends (0). With all of that going on, you must be thinking ‘Wow! I bet he got 10’s of great recipe ideas’. Well, you’re wrong. I got 1, but it’s a good one. Enjoy.
twig boy cooks – C(arrot)C(oriander)G(inger) soup
Ingredients. Serves 2-4 depending on portion control. Preparation time – 10 minutes. Cooking time – 45 minutes.
1 onion, sliced
1 garlic clove, crushed
1 thumb of ginger, peeled and grated
4-5 carrots, peeled or scrubbed and sliced
1 extra carrot, chopped into bite-sized chunks/nubbins, whichever you prefer
1 large bunch of coriander, roughly chopped
1 tsp coriander seeds
1-2 tbsp olive oil plus 2 extra drizzles
white and black pepper
600ml of vegetable stock
ONE. Preheat your oven to 200 degrees. On your stove, heat the olive oil in a large saucepan that has a matching lid. Add the onions and let them soften for 3-5 minutes. Then, add your garlic, give it a stir around and add your coriander seeds. Stir consistently for about 30 seconds and then add your carrot slices. NOT your nubbins. Next, add the ginger, a touch of black pepper, stir again and finally add the stock. Put your matching lid on your pan and leave it to cook.
TWO. Place your carrot nubbins onto a baking tray, drizzle with one of your extra ‘drizzles’ of olive oil and put them into your now incredibly hot oven. You want to roast them. Roast them good.
THREE. The soup should take about 35 minutes to properly cook. When it is ready, take your blender and do with it what it does best. When you are 87% satisfied with your blend consistency, add 33% of your chopped coriander. Continue blending until optimum 100% blend consistency is achieved.
FOUR. Add the rest of your coriander and stir in and then comes the best bit, utilise your nubbins! Add your gorgeously roasted carrot nubbins to your soup. Season with salt and white pepper if needed and serve with a cereal/granary bread roll from your favourite German discount supermarket. For an extra splash of razzmatazz use your second extra ‘drizzle’ of oil. Er, drizzle it on the soup.