Here’s the recipe I promised, I made this soup last weekend and it was delicious.
Cooking time: 50 minutes
25g (1oz) Butter
1 clove garlic, crushed
225g (8 oz) sweet potato, diced
1 small butternut squash, diced
1/4 teaspoon sweet smoked paprika
1/2 red chili, finely diced
750ml (26 fl.oz) vegetable stock
2 teaspoons whole grain mustard
1 tablespoon parmesan cheese, finely grated
125 ml (1/4 pint) double cream
Salt and freshly ground black pepper
-Melt the butter in a pan, add the garlic, sweet potato and butternut squash, stir, cover and cook for 10 minutes.
-Add the smoked paprika and red chili, then cook for 1 minute.
-Add the stock and bring to the boil, cover and simmer for 15-20 minutes until vegetables are tender.
-Allow to cool a little, then stir in the mustard and parmesan. Blend until smooth.
-Return to the pan, add the cream, season to taste, then gently reheat for 2 minutes and serve.
Recipe is taken from the book; New Covent Garden Food Co, Soup for all seasons.
I made one batch without chili for my children, they loved it. So just as nice with chili as without.
Have a lovely weekend!
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