Submitted by Lewjam
Ingredients for Spicy Root Vegetable Soup:
- 1 large butternut squash
- 1 kilo of sweet potato
- A few parsnips you have left over (no more then 300g or it will overpower)
- 1 large onion
- 2 garlic cloves
- 2 red chillies (hard to quantify, I had to use 4 from this years crop as they were not very hot, play it by ear and on your own taste!)
- Coriander powder
- Cumin Powder
- Fresh coriander (if you have it, don’t buy it just for the sake of it though!)
- 1 litre of chicken or veg stock (maybe more depending on size of veg – just enough to cover)
- Drop of crème for indulgence!
Method for Spicy Root Vegetable Soup:
OK, this recipe is best made with a good stock, however for simplicity I have found “knorr stock pots” are an excellent substitutes. Almost as good as the real thing and much better then oxo cubes!
- Peel and chop the veg into chunks (size isn’t so important as we will blitz later).
- In a little butter cook down the onions and garlic in a large pan until soft.
- Add the chilli finely chopped and stir in half a teaspoon of coriander and cumin powder.
- Add the vegetables and coat well in the spices.
- Add the stock, ensure they are just covered by the stock.
- Add fresh ground black pepper (shouldn’t need salt if your stock is good, but season to taste!)
- Again add a pinch of mixed dried herbs – not necessary if you have good home made stock!
- Put lid on and simmer over a low heat for about 35min, or until the veg is totally cooked through.
- When ready, blitz using a hand blender until thick and creamy (there should be lovely flecks of red running through the soup from the chillies).
- Add a drop of crème if you are feeling naughty (it doesn’t “make” the dish as the parsnips offer a creamy over tone on there own, but it’s still very nice!)
- Before serving (either fresh of from the freezer) add some fresh coriander if you have some to hand, if not its great anyway!
I always have some there and then with crusty bread (it goes very nicely with cheesy bread!). I then tend to bag it up into food bags and freeze in portions. Take a bag out, put it in a microwaveable box in the morning and by dinner time you can just split the bag open, pour into the box and microwave. (This saves on buying a millions boxes – my freezer is always full of “mystery bags” I just grab one in the morning and take whatever accompaniment I think might go based on what it looks like rather then labelling everything. Makes my lunch interesting).