EasyPeasy Carrot and Butternut Squash

INGREDIENTS

 

• 1 Tbl Olive oil
• 2 Onions, diced
• 2 cloves Garlic
• 1/2 tsp dried Chili flakes
• 1 tsp Cumin 
• 1 tsp Garam Masala
• 500g chopped Carrots
• 500 gr Butternut Squash
• 750 ml vegetable stock
• Salt & pepper to taste

METHOD

Now obviously, I didn't follow the recipe exactly and I'm sure you both have your own, but I want to be able to find it again. This is my interpretation.

1. Sweat onions for 5 minutes, add garlic, chili flakes and spices and fry for one more minute.
2. Add b'nut squash, chopped carrots, S&P, stock, and bring to the boil. Then turn right down and simmer for 20 minutes with the lid on until the vegetables are quite soft.
3. Blend soup, taking care as it will be very hot.
4. Add water as necessary and check seasoning
5. I add crumbled Stilton cheese when serving which makes it non-Vegan at this point. But it is very good.
6. According to the recipe: "Serve with homemade bread

Bon Appétit!  

 

Sweet Potato Soup

Great winter warming dish -

Easy and lekker!!

If you make it the day before, it gets even better.

Try it. 😄

SPICY PARSNIP SOUP

WITH ZINGY GINGER AND FRESH CHILLI - Jamie oliver

SERVES 4 

COOKS IN50 MINUTES 

DIFFICULTY SUPER EASY

• Ingredients:

  olive oil 

  1 knob butter 

  1 large onion , peeled and roughly chopped 

  2 cloves garlic , peeled and roughly chopped

  1 thumb-sized piece fresh ginger, peeled and roughly chopped [or, if there is none, a Tbl of ginger grounded]

  1 tablespoon garam masala 

  6 parsnips , peeled and chopped into chunks

  500 ml semi-skimmed milk 

  1 litre organic vegetable stock

  sea salt

  freshly ground black pepper 

  1 fresh red chilli , deseeded and finely sliced [or not]

  1 handful fresh coriander leaves, optional [or not]

  crusty bread, to serve

  
  

  Method:

  I've given the humble parsnip soup a new lease of life with aromatic Asian flavours and added heat.

                                        

  1.  Heat a splash of olive oil and the butter in a large saucepan.

  2.  Add the onion, garlic, ginger and garam masala.

  3.  Gently fry for around 10 minutes, until the onions are soft and sweet.

  4.  Drop in the chopped parsnip and stir together so that everything gets coated in the oil and flavours.

  5.  Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.