This hearty and warming Vegetable Soup is like a hug in a mug, best enjoyed with a slice of fresh sourdough. Any leftovers can be frozen … that is if there are any!
SERVES 3-4
INGREDIENTS
- 1 small butternut squash
- 2 medium carrots
- 1 white onion
- Olive oil
- Salt & pepper
- 1 garlic clove, minced
- 1/2 tsp ground all-spice
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 litre of good quality vegetable stock
- Plain yoghurt
- Mixed seeds (sunflower, pumpkin, sesame)
- Flat leaf parsley
- Sourdough or other rustic bread
METHOD
- Heat the oven to 180C/375F.
- Give the butternut squash a good scrub. Cut it into half and remove the seeds and strings. Cut the squash into slices and then into small cubes.
- Peel the carrots and onions and cut them all into small pieces.
- Scatter the vegetables onto a baking sheet, drizzle with some olive oil and add some salt & pepper. Place the baking sheet in the oven for 30 minutes.
- Remove from the oven and add to a large pot on the hob, together with the spices and the finely chopped garlic. Heat through for a minute or two. Add the vegetable stock and keep at a simmer for 2-3 minutes.
- To blend, use either a handheld stick blender or pour into a blender jug (the blender jug will give a smoother consistency). Taste and adjust seasoning with salt & pepper if needed.
- Serve in bows with a dollop of yoghurt, a table spoon of mixed seeds and some flat leaf parsley on top; a fresh rustic bread works well with this soup.
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