January 20, 2009

Winter Vegetable Soup

Winter Veg Soup


I used a recipe for Sweet Potato & Carrot Soup from the BBC Good Food magazine as a basic template and I added butternut squash, cumin and chili powder as I really like those flavours. I got lots of compliments for this soup as it has a velvety smooth creamy texture and lots of lovely sweet flavours from the different root vegetables. Steve's Dad even said it was better than New Covent Garden soups! This is only the second soup I've ever made in my life, but it's definitely one I'll be making again.

  • Serves: 4
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • You will need: a large pan with a lid
  • 1 Tablespoon olive oil
  • 1 medium onion, roughly chopped
  • 1 garlic clove, roughly chopped
  • 1 heaped teaspoon cumin powder
  • ¼ teaspoon chili powder
  • 2 medium sweet potatoes, peeled and diced
  • 2 medium carrots, peeled and sliced
  • ½ medium butternut squash, peeled and diced
  • 2 knobs butter
  • 300-400ml stock (I used vegetable Marigold Swiss Vegetable Bouillon)
  • Salt and Pepper
  1. Heat the olive oil in a large pan on a low-medium heat and fry the onions, garlic, cumin and chilli powder for 8-10 minutes until softened.
  2. Add the sweet potatoes, carrots, butternut squash and the butter. Season well with salt and pepper. Cover the pan and let the vegetables sweat down until they start to soften, for about 20 minutes.
  3. Add enough stock to cover all the vegetables and bring to the boil. Cover the pan and simmer for 20-25 minutes until the vegetables are really tender.
  4. Tip the soup into a blender or use a stick blender to whizz up the soup until it is really smooth, for about 5 minutes.
  5. Transfer to warm bowls and serve with lots of nice bread.


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