Super Soup Challenge- Slow Roasted Veg Soup with char grilled chicken and noodles

I love my soups! Perhaps it is my Cantonese Chinese heritage, where I grew up drinking all sorts of herbal soups. My grandmother brought me up to appreciate the goodness of soups. Even though my family was not able to afford the finest of things (and ingredients), granny made sure that we always have a bowl of warm, sweet soup in our hands for dinner. Often, she made sure it has been double boiled for hours to ensure the essence and sweetness of the ingredients seeped into the liquid goodness.

The luxury of having the opportunity to study overseas means I get to try other kinds of soups. Chicken and sweet corn soup was taught to me by my mother and pumpkin soup- another of my favorites, was my first introduction to a "western" sort of soup in Australia.

So when I saw that Tami from Running with Tweezers is running a Soup challenge I thought "WHY NOT?"

There is something about a bowl of soup that warms my heart. Paired with chunky bread, it's a perfect match. This soup was inspired by our experience at Toscanini. Food is not just about the smell, texture and taste. It's how you FEEL as well (u can see the psychologist in me talking don't u? LOL). I remembered laughing and talking, relaxing after a hard morning of work. So to re create the memory and feelings for dinner one night, I made this:



Slow Roasted Veg Soup with char grilled chicken and noodles (4 servings)

2 huge red capsicum- sliced
6 Roma tomatoes
1 sweet potato- peeled and chopped
2 potatos-peeled and chopped
1 huge red onion-chopped
200grams of fresh button mushrooms
fresh basil and rosemary
Freshly cracked pepper
2 tablespoons of olive oil
5 cups of vegetable or Chicken stock (I used a mixture of both)

1 chicken breast marinated with lemon juice, salt, pepper and a dash of brandy

noodles- I used spaghetti but I'm sure your choice of noodles will be terrific as well.

Serve with:
Dukkah- crushed mixed nuts made using pistachios, almonds and sesame seeds
Toasted cheese bread

Method
Preheat oven to 150 degrees C
Arrange capsicums, sweet potatoes, tomatoes and onions on a baking tray. Spray with olive oil. Sprinkle basil and rosemary over the vegetables. Slow roast for 1 1/2 hours.
Add mushrooms and grind fresh black pepper over roasted vegetables and continue roasting for another 15-20 mins.
Meanwhile, chargrilled the chicken. Cool and slice it thinly. Set aside.
Break noodles into smaller pieces and cook it in a pot of salted boiling water. Drain.
Place all vegetables in a big stockpot. Pour stock. Boil and then simmer for 15 mins.
Remove from stove and cool.
Using a hand blender, whizz it through till smooth.
Return to stove and heat it up gently. Add sea salt to taste.
Add slices of grilled chicken and noodles into the pot. Continue to simmer it.
Mean while, toast Ciabatta bread with cheddar cheese.

TO serve: Ladle into bowl. Sprinkle dukkah on it and more cracked pepper if you wish. Serve hot with cheesy bread!

Thanks Tami for running this. Go soupy everyone!