I never really used to think much of soup…don’t get me wrong, it’s nice and all, but I’d much prefer to eat something else – like pasta or potatoes. My parents have always made delicious soups over the years…Dad’s Ham Hock, Chorizo & White Bean soup is still a favourite, or Mum’s Mulligatawny! In the last few years I’ve learned to appreciate a good soup, probably because one of the only ways to survive winter in this place is to load up on as much hearty food as possible. Plus you generally don’t use much kitchen equipment or time to prep/cook soup…and leftovers are the best for lunch! Soup also freezes really well, so you can always have a stockpile for an instant hot meal.
Soup is one of those things that you can make with pretty much whatever you have in your fridge/pantry. I love throwing a heap of veggies into a roasting tray to caramelise and turn golden brown before tossing the whole lot into a pot with some stock and herbs/spices. Cook for 10-15 minutes and then blitz until smooth. How easy is that, right?!
– 500g Jap/Kent pumpkin
-1 medium sweet potato
– 2 brown onions
– 5 cloves garlic
– 1/4 head of cauliflower
– 2 tsp curry powder
– 1 tsp cumin powder
– 1 tsp ground coriander seeds
– 4 tbsp olive oil
– 1 litre stock (chicken or vegetable)
– Salt and pepper to taste
1. Preheat oven 180 degrees Celcius.
2. Peel and cut in to cubes the pumpkin, sweet potato and onion. Place in roasting dish/tray, drizzle with 2 tbsp olive oil and salt & pepper and roast until golden brown and caramelised (about 40-60 minutes)
3. Heat large pot on stove top. Add remaining oil and fry cauliflower until soft. Add garlic, curry powder and spices and cook until aromatic. Add roasted vegetables and stock and cook for 10-15 minutes until the vegetables go mushy.
4. Use a stick blender (or regular blender – you’ll have to do it in batches this way) to blitz soup until smooth.
5. Serve with a large dollop of sour cream or Greek yoghurt and a sprinkle of fresh coriander.