Sunday Supper: Beetroot & Roasted Parsnip Soup and Easiest Macaroni Cheese


As the evenings start drawing in earlier and the chill in the air becomes more noticeable, I crave warm, cosy food. Eating something gorgeously gooey out of a bowl, or an oversized mug, while sitting on a sofa under a blanket is the ultimate in comfort food for me. 

So, the two recipes I made for supper a couple of weeks ago were perfect for my it’s-nearly-Winter-but-not-quite-yet night in. With Downtown. (Poor old Bates..)

Blender
Jamie Oliver Blender by Philips – £79.95 at John Lewis

I made both recipes with my Jamie Oliver Blender by Philips. This little number is fast becoming my very best friend in the kitchen. Nothing is too much for it – just bung it in, set it to ‘whizz’ and you’ll be staring at a smooth liquid (I really don’t like that word, but I can’t think of a better alternative) before you know it. Blender


First, I made the soup. I found this recipe in the New Covent Garden Co recipe book – A Soup for Every Day. (Currently £5 on Amazon – reduced from £25!) They actually do have a recipe for every day, which means the ingredients are always seasonal. This means not only more delicious yumminess, but also fewer pennies spent when you buy your ingredients.  Blender


I get my bits and bobs from Cheryl on Portobello Road. Her market stall is always bursting with beautiful fresh produce and her prices are unbeatable.

Blender
Beetroot & Roasted Parsnip soup in my Anthropologie mug. With a blog of cream for good measure :-)

Beetroot and Roasted Parsnip Soup

Ingredients:
1 tablespoon oliver oil
1 large parsnip, diced
4 cooked beetroots, diced
1 medium onion, diced
knob of butter
1 clove garlic, crushed
350ml veg stock
2 tablespoons double cream to blob on top if you fancy

1. Preheat the oven to 200C
2. Coat the parsnips in the olive oil and bake for 20-30 mins
3. Melt the butter in a saucepan, add the onion and garlic and cook for 5 mins
4. Add the roasted parsnips, beetroot and stock, then season to taste
5. Bring to the boil and simmer for 15 mins
6. Blend until smooth – (Jamie Oliver’s blender had this nailed in less than 5 seconds)
7. Blob on the cream or stir in if you’d prefer

Then onwards to the macaroni cheese. I picked Nigella’s recipe as it skips the whole ‘make a cheese sauce’ thing. Which I think is quite exciting. Blender


This recipe is straight out of the book Nigella Express and with just four stages to the recipe and it being absolutely delicious, it’s shot up to the top of my quick fix suppers list.


Macaroni Cheese

Ingredients:
250g macaroni
250g mature cheddar
250ml evaporated milk
2 eggs
grating of fresh nutmeg
salt and pepper

1. Preheat the oven to 220C and cook the macaroni according to the packet instructions and then put back into the hot pan
2. While the pasta is cooking, put the cheese, evaporated milk, eggs and nutmeg in a processor and blitz to mix
3. Pour the cheese sauce over the macaroni, stir well and season with salt and pepper to taste
4. Tip into a dish and bake for 10-15 mins

Both these recipes were so fast to make and this was mostly down to the Jamie Oliver Blender. I’m now going on a smoothie mission… (It’s too fun!)


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