Orange Vegetable Bisque
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
10 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 ozs ready-made Puff pastry
- all-purpose flour (for dusting)
- 1 large egg (beaten with 1 tbsp water)
- 1 Tbsp brown flaxseed
- 2 Tbsps unsalted butter (melted)
- 4 large carrots (peeled and grated)
- 1 tsp fresh ginger (peeled and minced)
- 3 cups vegetable stock
- 1 Tbsp lemon juice
- 2 Tbsps Greek yogurt
- mint (chopped)
- salt
- freshly ground Black pepper
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Teaspoon, 1 Small bowl
Preparation steps
1.
Preheat the oven to 220°C (200°C fan) | 425F | gas 7. Grease and line a large baking tray with greaseproof paper.
2.
Roll out the pastry into a 15 cm|6" x 15 cm|6" square, approximately 1/2 cm|1/4" thick, on a lightly floured surface. Brush the surface of the pastry with the beaten egg and sprinkle over the flax seeds.
3.
Cut into thin 1 cm|1/2" strips and arrange, spaced apart, on the baking tray. Bake for 12 - 14 minutes until golden and puffed. Remove to a wire rack to cool.
4.
Combine the melted butter, carrot, ginger, and seasoning in a large mixing bowl.
5.
Divide between four microwaveable mugs and top evenly with the stock. Cover the mugs with clingfilm and microwave on high for 12 - 14 minutes until the carrots are tender.
6.
Carefully remove the mugs from the microwave and pierce the clingfilm with a knife to let the steam escape.
7.
Add a little lemon juice to each mug and blend with an immersion blender. Season to taste with salt and pepper. Mix the Greek yoghurt with the mint and spoon on top of the soup, serving with the straws on the side.
