Need warming this bonfire night…. then make a batch of this spicy soup to sip around the fire. Made with flamed coloured vegetables, fresh ginger and chilli it will certainly turn the heat up the outside.
Serves: 6
Ingredients:
15ml (1Tbsp) sunflower oil
1 medium onion
2 carrots
2 parsnips
1 sweet potato
½ a butternut squash
2 large cloves of garlic
30g fresh root ginger
1 large red chilli
1.25 litres hot vegetable stock
Salt & freshly ground black pepper
To serve: Pumpkin oil or extra virgin olive oil, pumpkin seeds and chilli or Aleppo pepper flakes
Method:
- Heat the oil in a large saucepan. Peel and chop the onion and add to the pan. Gentle ‘sweat’ the onion while you prepare the rest of the vegetables.
- Peel and chop the rest of the root vegetables and add to the onion once each type is prepared.
- Peel and chop the garlic and root ginger, add to the vegetables. Remove the top of the red chilli and slice, add to the vegetables together with the chilli seeds.
- Place a lid on the saucepan and continue to ‘sweat’ vegetables for a further 5 minutes.
- Add the vegetable stock and season. Simmer the soup for a further 25-30 minutes until the vegetables are tender.
- Remove from the heat and liquidise the soup in batches until smooth.
- Serve in warmed bowls or mugs with a swirl of pumpkin or extra olive oil on top and sprinkle with pumpkin seeds and chili/Aleppo pepper flakes.