A whole bowl of comfort with a warming kick. Serve it plain or dress it up, it doesn't care. It feeds families, friends or freezers - if you're in the mood for making a big batch.
Warm a few dashes of rapeseed oil in a heavy based saucepan and add the onion, cooking until softened.
Add the garlic and spices and cook until fragrant before throwing in the butternut and carrots.
Stir the vegetables to mix them up with the onion and spices. Then cover with the hot stock.
Cover and simmer on a medium heat until the vegetables are tender. This will take 20-25 minutes, depending on how small you've chopped the chunks of veg.
Blend to the desired consistency and thickness. I've used a stick blender until smooth.
Serve plain with bread or with a swirl of natural yoghurt, pumpkin seeds and a drizzle of rapeseed oil.
This recipe should serve four people. It can also be made with pumpkin.
Ingredients
Directions
Warm a few dashes of rapeseed oil in a heavy based saucepan and add the onion, cooking until softened.
Add the garlic and spices and cook until fragrant before throwing in the butternut and carrots.
Stir the vegetables to mix them up with the onion and spices. Then cover with the hot stock.
Cover and simmer on a medium heat until the vegetables are tender. This will take 20-25 minutes, depending on how small you've chopped the chunks of veg.
Blend to the desired consistency and thickness. I've used a stick blender until smooth.
Serve plain with bread or with a swirl of natural yoghurt, pumpkin seeds and a drizzle of rapeseed oil.
This recipe should serve four people. It can also be made with pumpkin.