With broth being at the top spot, this may be my joint second favourite soup (I find it hard to choose!) and love making it! Its so easy you probably wont even need this recipe after you've made it once! It's always a good choice and for these cold days recently and even colder to come, (sobs slightly but is happy to wear my winter clothes :) and eat this delicious soup) It's perfect to come home to after a hard, busy day of Christmas shopping or worse... work!
Ingredients
1 Butternut Squash, peeled and medium diced
3 Carrots, washed and medium diced
1 Large Onion, peeled cut in half and each in to 4
2 Celery Sticks
1 Medium Leek
Salt and Pepper
Paprika
Chilli Powder
Dried Coriander (and fresh if you want to garnish)
2 Chicken or Veg Stock Cube
Parmesan
Garlic Bead
This makes a lot of soup. I like to take some to work to make me feel at home in a cold, overly bright office and its also good for portioning up and freezing if you want a meal to hand.
Start off by lining two baking trays with greaseproof paper or baking paper and evenly distribute the butternut, carrots and onion. Drizzle with olive oil (about 1 and 1/2 to two tablespoons each tray) sprinkle with salt and pepper and shake on as much spice and dried coriander and you like, it's all to your taste. As you may know by now I love mine hot so I tend chop up a chilli and add it when I cook the leek and celery.
Cook these on 200°c for about 20-30 mins or until they are browning and just catching on the edges.
Whilst the veg is in the oven you can chop the leek and celery. Roughly chop both because everything will be whizzed up at the end. Add both to a pan and add a glug of olive oil. Cook them down until both are soft.
Put the kettle on and unwrap the two stock cubes, add the roasted veg to the leeks and celery. mix everything together still on the heat and then add enough water to cover the veg and add the two stock cubes.
this is where I add more water to loosen the soup up, so its not just a big gloopfest. so I add enough to what I like. after one or to times of making this you will know how much you like and what consistency to make it to.
After adding the water, keep on the heat for a further minute and then remove. I use a hand held whizzer, but you can use a blender or if you have neither, it works just as well to use a potato masher. After mashing return to the heat and just bring to a simmer, then its ready!
I like to have it with a bit of grated Parmesan and garlic bread. and put some fresh coriander on top when I have a bunch At home.
I had this garlic bread left over from a party the night before, these are from Aldi and are delicious!! but if you want to make them yourself, just make a garlic butter, chop up one or two cloves of garlic add to about 50g of butter and add about a table spoon or more of mixed herbs or oregano and spread on to some cooking bread, or a slice of bread. toast until golden and toasted! YUM!
Enjoy! I hope your not too cold this winter!
Tell me what you think!
B
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