Week 45 – Roasted vegetable Soup and Garlic Knot Bread

Garlic Knots - Explored!

Roasted vegetable soup

This week I felt extra generous and did two recipes. I am sure anyone who cooks and photographs would agree with me that doing both at a time can be exhausting. My weekends, at least one of the afternoons is completely spend in cooking or baking and then doing the elaborate task of composing the shot and clicking them. But I would say that I love every minute of it. And there’s nothing more rewarding than doing what one likes.


Roasted Vegetable Soup – Serves 4

1 kg of tomatoes, cut into half
5-6 cloves of garlic, unpeeled
1 bell pepper any colour, quartered
1 onion, peeled and cut into half
1 green chilli (optional) cut into half for a spicy soup
2 cup vegetable stock
Olive oil for brushing
salt, pepper to taste
1 tsp mixed herbs dried or fresh

Arrange all the vegetables in a oiled baking tray. Lightly brush them with olive oil and sprinkle salt over the vegetables. Preheat oven to 180C and bake the vegetables for about 45 minutes. Bake till the tomatoes appear slightly charred. Remove from the oven and let it cool slightly. Remove the tomatoes skin and peel the pepper and garlic.
Move all the vegetables to a blender or food processor and add the herbs. Blend till it’s a smooth paste. Return the paste to a pan, add the stock and let it come to a boil. Test for the seasoning and serve with a swirl of cream, dash of olive oil, croutons or any topping you like with your soup.


Roasted vegetable soup


Roasted vegetable soup

Roasted vegetable soup

Garlic knot bread was an accidental recipe, more like I was bored of the plain bread which I bake every week. So this adds a twist to your regular bread. The bread recipe is the one I make every week, you can check out a detailed recipe at my earlier post . Or just use any pizza bread recipe.


Recipe – Garlic Knot Bread – makes about 15

1 basic pizza dough (if frozen, then defrosted) or use my earlier recipe of basic bread
Olive oil for brushing

For the coating
4-5 cloves of garlic, minced – I usually finely crush the garlic with salt using a mortar and pestle.
1/4 cup finely chopped parsley/sage/rosemary
1 tsp salt
1 tbsp melted butter/olive oil

Mix all the ingredients for the coating. Set it aside.

Roll out the bread/pizza dough using a rolling pin into a flat bread, something like a pizza dough. Cut the bread into strips around 0.5 inches wide. Using your fingers and stretching the strips tie them to resemble a knot. It is just like tying any other knot. Place it on a baking tray lined with parchment paper. Brush it lightly with olive oil.

Then generously brush the garlic coating mix on the top. Bake the knots in preheated oven for at 150C for about 15 minutes till the knots are golden brown in color. Let it cool on wire rack and serve immediately.


Garlic Bread


Have a drink and chill


2 thoughts on “Week 45 – Roasted vegetable Soup and Garlic Knot Bread

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