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| Spicy butternut squash and sweet potato soup with coriander |
Ingredients
(For 4 people)
You need:
2 tablespoons olive oil
1 red onion, peeled and diced
1 tablespoon ground coriander
Pinch of red chili flakes
3 garlic cloves finely minced
1 tomato, blanched, peeled, seeded and diced
10 oz diced and peeled butternut squash
7 oz diced and peeled sweet potato
6 oz diced and peeled carrot
1 bay leaf
4 cups water (or 2 cups water and 2 cups chicken stock)
Salt and pepper
Crème fraiche, to serve
Grated parmesan, to serve
Fresh parsley, chopped, to serve
Cooking Instructions
Steps :
In a large thick bottomed pot, heat 2 tablespoons of olive oil. When warm, add the onion, coriander and red chili flakes. Cook on medium heat, without browning, for 3 to 4 minutes, or until soft.
Add the garlic and continue to cook for 1 minute, then add the tomato and cook for 2 extra minutes.
Add the rest of the vegetables and cook for 4 minutes, stirring.
Cover with the water or stock. Add the bay leaf and season with salt and pepper. Cover and simmer for 20 to 25 minutes, or until the vegetables are soft.
Remove the bay leaf and purée the soup. Add more stock or water if necessary.
To serve, add a dollop of crème fraiche, fresh parmesan cheese and parsley. Enjoy with crusty bread on the side.
by Hogan Courrier |
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