A tasty soup with a bit of a zing from the Ginger – mmm my kind of soup.
1 Butternut squash, peeled and diced
1 red onion
1 or 2 red peppers
Coarsely grated ginger
1/2 tsp chilli flakes
parsley to garnish
75g of wholemeal/seeded bread cut into small chunks
1/2 tsp mixed herbs
800ml any stock of choice
2tbsp vegetable oil
- Place the onion and garlic (if using) into the pan with the oil and cook until softened.
- Add the butternut Squash, red pepper, ginger and chilli flakes
- Stir being careful that nothing gets burnt
- Pour the stock over the mixture
- Leave to simmer with a lid on until the butternut is soft
- Put the chunks of bread onto a baking tray. Drizzle with some of the oil and all the mixed herbs and season with black pepper.
- Transfer to a blender until smooth
- Serve with croutons and garnish in the middle
This soup freezes well.
It might sound like a bizarre combination but it works – it’s simply delicious!
I grabbed a couple of cookery books from the library in our nearest city. My dad’s had a tooth removed and because he’s undergoing treatment for Cancer and Leukaemia he’s on soft or liquid food for a month! Basically it’s something to do with his body not being able to clot blood very easily so an infection is best avoided. So I thought a few different recipes might cheer him up.
Anyhow I came across this recipe to try as I had all the ingredients and love trying out new things.
4 or 5 parsnips
1 large cooking apple
knob of butter and a glug of olive oil (1tbs)
Spanish Onion (I used a red onion as it’s what I had)
1 pint of chicken stock (though I used vegetable)
1 lemon – juice
Greek yoghurt or cream to drizzle
I chopped the onion and added the butter, oil and chilli flakes. Once softened I added the chopped parsnips and cooked until slightly brown and coated in the onion mixture. Sprinkled with pepper and added the chopped Bramley cooking apple and the stock.
I left all this boiling until everything had softened and then liquidised.
I suppose the colour doesn’t look that appealing but adding the Greek yoghurt made it look better.
I then drizzled the lemon juice on top and served with a chunky slice of warm bread.
Simply perfect for a breezy day as not only the warmth of the soup reaches you but the chilli heats you through too.
As for my dad I didn’t realise he dislikes parsnips but my mum loved it! 😉