Wednesday, October 22, 2014

Groot Soup in a Bread Bowl

Say What?? A delicious bread bowl filled with the goodness that is Groot Soup... COUNT ME IN!! What is Groot Soup, you ask? Well it is a soup made with root vegetables and broccoli. My hubby named it after the Groot character in the movie Guardians of the Galaxy. Recipe for bread bowl is beneath recipe for Groot Soup.

Groot Soup
  • 4-5 small and medium Russet potatoes, rinsed, peeled and chopped
  • 5-6 medium carrots, rinsed, peeled and chopped
  • 5-6 Hakurei turnips, rinsed, peeled and chopped
  • 1 medium broccoli bunch, rinsed and chopped
  • 2 cans of cream of mushroom soup
  • 1 can of cream of celery soup
  • 1 pint of heavy cream
  • 1/2 c. butter
  • 1 1/2 c. shredded cheese of your choice (cheddar or mozzarella work fine)
  • salt and pepper to taste
In a stock pot melt butter over medium-high heat. Turn heat down to medium and add in all vegetables. stirring to coat with butter. Let vegetables cook for about 10 minutes, stirring often. Add remaining ingredients (except cheese, salt and pepper). Bring to a boil then let simmer on medium-low heat for 1-2 hours until veggies are fully cooked, stirring every 10 minutes. Add 1 cup cheese, salt and pepper before serving. Use reserve cheese to sprinkle on top.

Quick & Easy Bread Bowls
Makes 3 big bowls
This recipe is adapted from Yammie's Noshery


  • 1 1/2 c. warm water (Between 105ºF and 115ºF, hot enough to keep your finger in comfortably)
  • 2 T. instant dry yeast
  • 1 T. white sugar
  • 2 1/2 c. all-purpose flour + 1 c. white-wheat flour
  • 1 tsp. salt
  • pastry brush and small dish of water

Combine the water and yeast. Let sit for a couple minutes. Add the sugar and flour and knead for 10 minutes by hand or with stand mixer with dough hook attachment. Add the salt.
Cover with a damp cloth and let rise in a warm place for about half and hour.
Preheat the oven to 500ºF. Divide the dough into three lumps. Stretch each one into a tight ball, pinching the bottom with your fingers and sealing it off by twisting it on the counter.
Place on a greased baking sheet. Score the top and sprinkle with some salt. Brush with water using pastry brush and allow to rise 15 more minutes.
Place in the oven. After 2 minutes, open the oven, brush the bread bowls with water and turn the heat down to 425ºF. Continue to bake 18 more minutes or until done.
To cut the bread bowls, use a knife to cut a circle directly downwards, then pull it out.