Spicy Root Vegetable Soup

(Serves 6-8 people)

This is a family favourite, with an oriental spicy flavour.

Ingredients:

         1 Large butternut squash
         2 large diced onions
         1 ¼ lb (567g kg) carrots
         1 ¼ lb ( 567g) parsnips
         ½ small swede/turnip
         2 Large sweet potatoes
         1 tsp curry powder/paste
         ½ teaspoon garam masala
         ¼ tsp chilli powder
         ¼ tsp ginger powder
         2oz (56g) butter
         4 pints (1.89 ltrs) of ham stock (or water with 4 ham stock cubes)
         Splash of cooking oil (prevents butter from burning)

Preparation:

Dice all the vegetables into roughly 1” cubes.

Heat butter and oil in a large pot until melted, add the diced onions and spices. Fry for approx 1 minute stirring constantly.

Add the diced butternut squash and parsnips; fry gently for about 5 minutes.

Add the diced carrots, sweet potato and swede with the liquid stock. Put lid on pot and boil slowly until vegetables are tender which is usually about 25 minutes.

Remove and let cool; season with salt and black pepper then ‘blitz’ with a hand blender until smooth.

Re-heat for use.

Garnish with chives or a sprig of parsley.

 

This excellent soup freezes well, and ham stock can be replaced with a vegetable stock for vegetarian use.

 

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