Butternut, Ginger and red Pepper Soup



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.



Parsnip and Apple Soup

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) 

Chilli flakes

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 

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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.

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I suppose the colour doesn’t look that appealing but adding the Greek yoghurt made it look better.

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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! 😉