Being grateful for warming winter soups:
One of my favourite things about winter – and there’s not too many things on the list, to be honest – is a bowl of hot comforting soup.
It really is happiness in a bowl.
And I love how easy they are to make. And how little energy goes into making one. And how you can make a few portions to freeze and enjoy over the coming weeks. Result!
As my energy levels are still so very low at the mo, a soup was the perfect thing to make today.
As I peered into the fridge, I spotted a lonely looking butternut squash and big bag of juicy carrots just waiting to be used. So I decided to freestyle and make something up, which is another reason why I love making soups – you can play with the ingredients and it’s hard to go wrong really.
I roasted the squash and carrots in coconut oil, with a sprinkling of dried chillies, garlic, salt and pepper. Once cooked, I popped them into the blender along with some stock and fresh coriander. And after a minute or two, I was rewarded a thick, tasty soup.
How easy is that!
So with this in mind, my happy for today is being grateful for warming winter soups.
Carrot and Squash Soup with a kick
1 butternut squash
3 cloves of garlic
1/2 tsp dried chillies
1 tbsp coconut oil
1 litre stock (I used half chicken, half vegetable)
big handful of fresh coriander (I used 15-20g)
salt and pepper
1. Cut squash in half (with the skin still on) and chop the carrots into chucks and rub with coconut oil
2. Put onto baking tray and sprinkle with chillies, garlic, salt and pepper
3. Roast in oven at Gas Mark 4 for 90 mins, or until cooked
4. When cooled a little, scoop out the cooked squash and put into blender along with the carrots and coriander
5. Add half the stock and blend until nice and smooth
6. Slowly add more stock until you have the desired consistency, I prefer my soups on the thicker side so used 1 litre, you may want to add more if you prefer
7. Pour into a bowl and enjoy
NB This made 5 portions and I popped the rest in the freezer to enjoy over the next few weeks