Toshkov Soup
Soups • American
Description
Recipe taken from a book by Victoria Rosenthal.
Ingredients
- Olive Oil 2 tablespoons
- Salt 1 tablespoon
- Ground Black Pepper 2 teaspoons
- Sweet Potato ½ piece
- Potato 5 oz
- Carrot 1 piece
- Tomatoes 3 pieces
- Butter 0 oz
- Onion 5 oz
- Shallot 0 oz
- Leek 5 oz
- Fennel 1 piece
- Dried Chamomile 1 teaspoon
- Chopped Sage Leaves 1 teaspoon
- Chili Flakes ¼ teaspoon
- Chicken Broth 1 cup
- Coconut Milk 1 cup
- Scallions to taste
- Feta cheese to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients. Preheat the oven to 390°F.
Step 2
Peel and slice the sweet potato, potato, and carrot into 2.5 cm slices. Cut the tomatoes into 8 pieces.
Step 3
Line two baking sheets with foil. In a large bowl, mix the olive oil, salt, and pepper.
Step 4
Add the sweet potato, potato, carrot, and tomatoes to this mixture and stir well to coat all the vegetables evenly with oil.
Step 5
Spread the vegetables in a single layer on both baking sheets. Bake for 40 minutes. Set aside.
Step 6
Melt the butter in a deep pot over medium heat. Add the diced onion, shallot, leek, and fennel, and cook until soft for 8–15 minutes.
Step 7
Season with thyme, sage, and red pepper flakes. Add the roasted vegetables and broth, bring to a boil. Reduce the heat to low and let simmer for 10 minutes.
Step 8
Turn off the heat. Transfer the contents of the pot to a blender and blend until smooth.
Step 9
Return the mixture to the pot and set over low heat. Add the coconut milk and heat the soup thoroughly. Serve garnished with green onion and feta cheese.
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