10th July 2014
A thick, smooth and creamy soup warmed with a hint of paprika and ginger. It's a lovely winter soup, uses basic pantry ingredients and is quick and easy to prepare. For variation, add a sweet potato and a cup of orange juice to the cooking liquid.
- 1 tablespoon of olive oil
- 1 large onion, diced
- 2 medium potatoes, peeled and chopped
- 2 medium carrots, peeled and diced
- 500g butternut, cubed and preferably organic
- 1 teaspoon of ground ginger
- 1 teaspoon of ground cinnamon
- 1l homemade chicken stock
- 250ml of milk
- 1 teaspoon of honey
- ½ teaspoon of paprika
- Salt and freshly ground black pepper
- Heat the olive oil in a saucepan.
- Add the onion and fry gently until translucent.
- Add the potatoes, carrots and butternut and cook for a couple of minutes.
- Add the ginger and cinnamon and cook for a further five minutes.
- Add the chicken stock, milk, honey, paprika and salt to taste.
- Bring to the boil, then reduce to a gentle simmer.
- Half cover and cook for about about 35 minutes until all the vegetables are tender.
- Allow to cool slightly and then blend until smooth.
Serve sprinkled with a dash of paprika and a swirl of cream.
Wine: Medium Cream or Pale Dry Sherry
- Try replacing 125ml of the stock with fresh orange juice and add some zest when serving.
- Replace one of the potatoes with a sweet potato.
- VERY EASY
- Preparation: Approximately 10-15 minutes
- Cooking: Approximately 35 minutes
- Allergens: Milk, cream
- Serves 4