Toshka Soup
4 servings
120 minutes
Recipe taken from Victoria Rosenthal's book "Fallout. The Official Vault Dweller's Cookbook.
1
Prepare all the ingredients. Preheat the oven to 200 degrees.
2
Peel the sweet potato, potato, and carrot, and cut into 2.5 cm slices. Cut the tomatoes into 8 pieces.
3
Line two baking trays with foil. In a large bowl, mix olive oil, salt, and pepper.
- Olive oil: 2 tablespoons
- Salt: 1 tablespoon
- Ground black pepper: 2 teaspoons
4
Add sweet potato, potato, carrot, and tomatoes to this mixture and mix well to ensure all vegetables are evenly coated with oil.
- Sweet potato: 0.5 piece
- Potato: 200 g
- Carrot: 1 piece
- Tomatoes: 3 pieces
5
Spread the vegetables in a single layer on both trays. Bake for 40 minutes. Set aside.
6
Melt butter in a deep pot over medium heat. Add diced onion, shallot, leek, and fennel, cooking until soft for 8–15 minutes.
- Butter: 55 g
- Onion: 100 g
- Shallots: 50 g
- Leek: 100 g
- Fennel: 1 piece
7
Season with thyme, sage, and red pepper flakes. Add the roasted vegetables and broth, bring to a boil. Reduce heat to low and let simmer for 10 minutes.
- Dried thyme: 1 teaspoon
- Dried sage: 1 teaspoon
- Red pepper flakes: 0.3 teaspoon
- Vegetable broth: 1 glass
8
Turn off the heat. Transfer the contents of the pot to a blender and blend until smooth.
9
Return the mixture to the pot and place it on low heat. Add coconut milk and heat the soup well. Serve garnished with green onions and feta cheese.
- Coconut milk: 1 glass
- Green onions: to taste
- Feta cheese: to taste