Design and Trends 2019 1_Digital_Design_Color_Trends_2019 | Page 78

CHEF ROB
Roasting root vegetables helps bring out their natural sweetness, especially when they start
to caramelize. Once you blend them with chicken or vegetable stock, add a few seasonings
and smooth it out with coconut milk, you have a delicious and healthy soup to keep you
warm on those chilly evenings.
INGREDIENTS
2 cups
2 cups
2 cups

2 cups
3 cups

1
2 cloves
1 ½ tsp
1 can
2 tsp
8–10 cups

1 tsp
pinch
pinch

Recipe by Rob Thomas
www.chefrob.ca
A recipe is an important learning tool when
learning to cook. As a novice cook it’s important
to know how to follow a recipe; it saves time,
makes you a better cook and gives you more
confidence in the kitchen. Here are a few tips to
help you when reading a recipe.
READ THE RECIPE FROM START TO FINISH TWICE
This may seem like a bit much, but it is important
to know what you are committing yourself to.
Make sure you have enough time to complete it,
as well, as understanding the techniques that will
be used.
GATHER YOUR INGREDIENTS AND EQUIPMENT
Make sure that you have everything you need to
complete the recipe. You don’t want to start and
then realize halfway through that you are out or
missing a key ingredient or equipment.
PREP ALL INGREDIENTS BEFORE STARTING Set
yourself up for success; have everything ready to
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go. Cooking will be less stressful, more enjoyable
and you will make less mistakes. Take this
approach with equipment too, and things will
run smoothly.
GO THROUGH THE RECIPE STEP BY STEP The
steps mentioned in the recipe are there to aid in
your success. For best results follow the order.
TASTE IT! Not just at the end, but throughout the
process (when safe to eat). Develop your palate;
know how the ingredients taste as it’s coming
together. This will make you a better cook.
TAKE NOTES It may or may not come out how
you expected. Would you make it again? What
would you do differently?
KEEP COOKING! To be good at anything, it takes
practice. You’re not going to become a great cook
overnight. Re-try recipes and try out new ones
and remember that food is always better when
you share it. - Chef Rob, www.chefrob.ca
parsnips, peeled and diced
turnips, peeled and diced
rutabagas, peeled and
diced
carrots, peeled and diced
sweet potatoes, peeled and
diced
medium onion, diced
garlic, minced
fresh thyme leaves
coconut milk
ground cinnamon
chicken or vegetable stock,
(depending how thick you
want the soup)
olive oil
salt (to taste)
pepper (to taste)
maple syrup, (for garnish)
toasted chickpeas (for
garnish)
DIRECTIONS
Preheat oven to 400 o F
In a large mixing bowl (or 2), toss to coat the
root vegetables with olive oil. Divide the root
vegetables evenly on two large baking sheets lined
with parchment paper.
Place both baking sheets in the oven and roast
for about 30 minutes, flipping once, rotating trays
halfway through. Remove from the oven when
done.
In a large pot over medium heat, add in 1 tsp of
olive oil, yellow onion, garlic, thyme, pinch of salt
and pepper. Cook for about five minutes.
Next, add the roasted root vegetables, stir then,
add the chicken or vegetable stock. Bring to a boil,
reduce to a simmer for ten minutes.
Turn off the heat and let the soup cool. Add
coconut milk and cinnamon, Then, using an
immersion blender blend the soup to desired
consistency. You can also blend the soup in
batches in a blender. Add the soup back to the pot
and heat when ready to serve.
Drizzle maple syrup when served.
PRO TIP! Dice the vegetables the same size for
even roasting.