bread, food blogging, food photography, recipes, soup,

Roasted Vegetable Soup with Savoury Croissants.

Vegetable soup.
Squash, sweet potato and roasted pepper soup served with savoury croissants. Finished with a warming chilli and garlic oil.

As the rustic shades of Autumn invade the last green remnants of summer, it’s time for a hearty and warming soup. Butternut squash, sweet potato and roasted red pepper make for a wonderful creamy soup. Served with a chilli- garlic oil and accompanied with  savoury croissants flavoured with anchovies and sun dried tomato.


1 butternut squash – peeled, halved, seeds removed and chopped into large chunks.
Note: Use other varieties of squash if you so wish – equivalent to one butternut variety.
1 sweet potato – peeled and cut into wedges.
1 large red onion – peeled, halved and cut into wedges.
2 roasted red peppers – skins removed.
2 sticks of celery.
1 dessert spoon of dried marjoram.
3 cloves of garlic
1 tabls red wine vinegar.
40g butter.
1.2 litres chicken stock or veg stock if you prefer.
10 sprigs or 3g of fresh parsley.
Drizzle of olive oil.
Seasoning – salt and pepper.

100ml chilli oil infused with 1 crushed clove of garlic.
5g chopped fresh basil.
Optional: 50g of grated Parmesan cheese.

Savoury Croissants:
227g strong bread flour.
23g unsalted butter.
1/4 tsp of salt.
10g or 3 tsps of easy bake yeast.
125ml warm milk.
1/2 a beaten egg – approx’ 27g
20g chopped anchovies.
30g sun dried tomatoes – chopped.
90g chilled butter – cut into small dice.


Set oven to gas 6 or 200°C / 400°F
Place your chopped squash in a roasting tray – drizzle with olive oil. Season with salt, pepper and marjoram. (see image)
Now place your sweet potato wedges and onion wedges into a roasting tray – drizzle with olive oil. Season with salt, pepper and marjoram.
Roast your squash, sweet potato and onion for 45 mins’ until lightly charred and soft.
In a large pan melt the butter. Add the chopped celery, roasted pepper and garlic – sweat until celery is softened. (see image)
When celery is soft add the vinegar and reduce. Set aside.
Once the roasted veg’ are cooked add them to the softened celery and pepper. With the pan on a medium heat, further brown the veg’ by cooking for 10 mins’. (see image)
Add the stock and parsley to the veg’ and simmer for 20 mins.
Once simmered, blend all the veg’ to a creamy soup. Season with salt and pepper. Set aside.

Savoury Croissants:
Rub the 23g of butter into the flour. Mix in the easy bake yeast and salt.
Add the warm milk and form into a dough.
Turn the dough out onto a lightly floured surface and knead for ten minutes.
Once kneaded, place in a floured bowl and cover with cling film or a damp cloth. Leave to proof until doubled in size.
Note: The dough can be chilled in the refrigerator after first proof then rolled and formed the next day.
Once proofed, knock back the dough and knead for 10 mins’.
Combine the chopped anchovies with the chopped sun dried tomato – set aside.
Now for the rolling and layering of the dough.
Roll the dough into a 36cm x 21cm oblong. (see image)
Place half the 90g of butter and half of the anchovy and tomato onto the middle third of the pastry. (see image)
Fold the top third of pastry over the butter. (see image)
Place rest of butter and the rest of the anchovy and tomato mix onto the top third of the pastry. (see image)
Fold up the bottom third of the pastry. (see image)
Turn the pastry clockwise one turn. (see image)
Roll out the pastry to a 46cm x 14cm oblong. (see image)
Fold the top third of pastry over the middle third. (see image)
Fold the bottom third up over the top third. (see image)
Chill the pastry for 30 mins’ to firm up the butter.
Once chilled, turn the pastry clockwise one turn. (see image)
Roll out the pastry again to a 46cm x 14cm oblong. (see image)
Fold as previously explained and chill again for 30 mins’
For the final roll, turn the pastry one turn clockwise.
Roll out to a 56cm x 17cm oblong. (see image)
Once rolled, cut 8 – 10 triangles with a sharp knife. (see image)
Roll each triangle up from the widest end. (see image)
Place the rolled dough triangles on baking trays lined with parchment paper. Egg wash and leave to proof until doubled in size. (see image)
Note: Make sure the points of the dough triangles are tucked underneath so that the croissants don’t unravel.
Set oven to gas 5 or 190°C / 375°F
Once proofed bake for 25 minutes until golden brown.
Cool on baking racks once baked.

Serve your hot soup topped with chopped basil and a drizzle of chilli and garlic oil.
Optional: Grate over the soup with Parmesan cheese.
Accompany the soup with warm savoury croissants.

bread, food blogging, soup

Celery, Leek and Potato Soup with Walnut Bread.

Soup and bread.
Two for one – a tasty soup accompanied with a crusty walnut bread.

Whatever the time of year, I do like a warm comforting soup.  I got to share a bowl with my elderly neighbour today, while he put the world to rights.
Soup, bread and brexit. If only politicians could speak so lucidly with hot soup dribbling down their chins. Anyway, one free lunch later – politicians again – my neighbour thanked me then hobbled off for his afternoon nap.
I always get a warm feeling  when I share home cooked food – even more so with a well seasoned soup. That warm feeling is always reciprocated  and I can only put it down to the simple act of sharing or kindness. I know that acts of kindness can alter brain chemistry in a positive way with increased levels of dopamine and serotonin. But what I have found, when sharing food, is that it creates a bond between myself and the recipient. Oxytocin is a bonding hormone so my conclusion is that sharing soup is a great way to improve well being and personal mood, on every level.

‘Share a Soup Day’ sounds like a good idea.


Soup: (makes approx’ 2 litres.)
2 1/2 pints or 1.420 litres of chicken stock.
50g butter.
1/2 leek.
1 onion.
5 sticks of celery.
5g fresh parsley.
sprig of fresh thyme.
4 medium sized or 800g of potatoes. Peeled and cut into quarters.
Salt and white pepper for seasoning.
Small pot of Crème Friâche.
Fresh parsley for garnish.

Walnut Bread: (makes a 10″ x 5.5″ loaf)
300g strong flour.
1/2 tsp salt
150ml warm water.
2 tsps. dried active yeast or 5g of fresh yeast.
55g crushed walnuts.
1 egg for glazing.
3g grated parmesan (optional)
Veg’ Oil for greasing tray.


In a large pan melt the butter.
Sweat off the celery, leek and onion until soft.
Add the potatoes, parsley, thyme and chicken stock.
Bring the contents of the pan to a simmer.
Once simmering, place a lid on the pan, and cook for 20 minutes – or until the potatoes are cooked.
When the potatoes are cooked blend the contents of the pan with a hand blender until smooth.
Once blended, season with salt and pepper.

Serve with Crème Friâche and a sprig of parsley.

Walnut Bread:
Set oven to gas 8 or 230°C /450°F
Mix active yeast with 150ml warm water – leave to ferment for 15 minutes.
Combine flour and walnuts into a mixing bowl and make a well in the centre.
Add salt to the edge of the flour – not in the centre.
Once active yeast has begun to froth add to the flour and mix to a dough.
On a lightly floured work surface, need the dough for 10 minutes or until you have a smooth dough.
Once needed, place dough into a floured bowl.
Cover with a damp cloth or cling film and leave to prove in a warm place for 40 minutes or until doubled in size.
Once dough has doubled in size – need again for a further 2 minutes.
Shape dough into a slipper/sausage shape approx’ 8″ long.
Place shaped dough onto a greased and floured baking tray.
Brush with beaten egg, cover with a damp cloth or cling film, and leave to prove again until doubled in size.
Once doubled in size bake in the middle of the oven for 20-30 minutes.

Tip: Before baking, grate parmesan cheese over the top of the risen dough.

Note: If using ‘easy cook yeast’ follow instructions on the packet.