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Soups and Stews | |
| 2 tbsp olive oil sprig of rosemary 2 bay leaves 3 garlic cloves crushed 1/2 medium chilii (this is to taste I use 2-3 small) 1 medium butternut squash, peeled and cubed 2 carrots, chopped 1 large potato, peeled and cubed 2 celery sticks 1 medium onion, chopped pinch cumin seeds (can use tsp cumin) 1/2 tsp chilli powder pinch smoked paprika (can use tsp) 2 pints chicken stock | |
| 1. Heat oil in a large saucepan and add garlic, chilli, paprika, bay, rosemary and cumin seeds and heat for 30 seconds (do not color, you only want to release the flavours). 2.Add all the remaining ingredients apart from the stock. 3.Saute the vegetables for 2 minutes until they are fully coated in the spices. 4.Add the stock, turn down the heat and allow the soup to simmer for about 45 mins. 5.If you have an immersion blender immediately puree, if you are doing it by hand, allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistancy. 6.Reheat when ready to serve and eat with a big hunk of crusty bread, delicious! | |
| serve with cr�me fraiche, you can adjust the spices as I did in parens above) | |
Excellent | |
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