Ingredients
500 g carrots (sliced)
2 leeks (chopped)
4 garlic cloves (peeled)
1 red chili pepper (deseeded and halved)
1 1/2 tablespoons olive oil
1 3/4 liters vegetable stock
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
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RecipeNLG
Gathered
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Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Professional-grade blender — silky purees, hot soups, nut butters
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Versatile 8-qt stock pot — everyday soups, pasta, blanching
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Professional-grade blender — silky purees, hot soups, nut butters
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Versatile 8-qt stock pot — everyday soups, pasta, blanching
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to gas mark 7. Put all veg chilli garlic and oil into a roasting tin roast for around 25 minutes. Tip into large pan and add stock simmer for 20mins. Blend in food processor. Serve with mixed seeds on top and finely chopped chilli.