For 4 – 6 people – depending
You can vary the amount of spices
according to taste – just keep on trying it! Ideal on a cold, wet winter’s
day, and fills the kitchen with an irresistible smell!
Preparation: 10 minutes
Cooking: 30 minutes
1 large onion, chopped
2 parsnips, peeled and chopped
1 medium butternut squash, peeled
and roughly chopped
2 cloves garlic, chopped
2 sticks celery – with some
leaves if you like, chopped
1 inch knob of fresh ginger,
peeled and chopped finely
Large knob of butter or a
generous glug of olive oil
2 teaspoons madras curry powder
2 teaspoons of garam masala
2 vegetable Oxo cubes, or 1
veg. and 1 chicken cube
2 pints water [approx.]
1. Put the butter or oil into a
large saucepan, heat until sizzling, then add the first six ingredients. Stir
thoroughly and sauté for 5 minutes until they start to soften.
2. Add the spices, stir in and
cook for a minute or so before adding the water and stock cubes.
3. Simmer for 20 minutes, taste
and adjust seasoning as necessary. You might need to add some freshly ground
4. Either just half-liquidise with
a potato masher, or use a food-processor to semi-liquidise. It’s nice if
it’s not too smooth!
To finish -
some ideas to try!
1. Add a generous handful of
chopped fresh parsley.
2. Fry some sage leaves in olive
oil and sprinkle on top of the soup.
3. Throw in a handful of chopped
leeks and cook for a further 5 minutes, after Step 4. [You can also use frozen
4. Serve with garlic croûtons, or
some French bread / ciabatta / wholemeal bread.
5. Put a small amount of grated
cheese onto toasted French bread and float on the top, or just grate a little
cheese onto the soup.
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