The next novel in the Klondike Gold Rush series, Gold Mountain (Fall 2011) will have flashbacks to the two years Fiona MacGillivray spent with a family of Travellers (aka Gypsies) in Scotland. In my research for that I didn’t come across any meals we might actually want to eat – lots of trapped rabbits and potatoes – but I did discover that they called a big pot of soup, into which they threw everything they had along with lots of potatoes sloorich.
Yesterday I made squash soup for the freezer and I realised I was creating a sloorich of my own.
Vicki’s Fall Soup with Everything Thrown into the Pot.
These are the portions I used, you can use any combination and amount of root vegetables. It makes a wonderful thick creamy soup without any flour, milk, or cream.
2 large butternut squash
2 large sweet potatoes
4 – 5 potatoes
Several carrots (I used yellow heirloom – a richer, sweeter flavour)
2 large onions
Several cloves of garlic
Peel and chop squash, sweet potatoes, potatoes, onions, carrots, and garlic. If potatoes are new and/or thin skinned the skin can be left on after scrubbing. Same with carrots.
Toss everything in a roasting pan with
3 tbsp olive oil
Lots of salt and pepper
2 tbsp curry powder
1 tbsp chilli powder
1 tsp turmeric
Roast at 350 degrees for about 1 ½ hours until vegetable are very soft.
Remove from oven and let cool.
Toss in blender until thick and smooth.
Put in a stock pot along with
4 cups chicken or vegetable stock (or as much as required for the consistency you like)
Simmer until stock is blended.