As some of my Twitter buddies know I have been on a vegan diet for a few weeks now. Okay, a flexi-vegan diet. I will explain in another post.
The beans and pulses have been having an effect on me so I decided to make some soup. This recipe has been adapted from a similar one in the magazine ‘Cook Vegetarian‘
Ingredients can be varied depending on what you have available and I will give a rough guideline of quantities but I just tend to throw in and hope for the best.
- 750g butternut squash cubed
- 1 onion chopped
- 2 carrots chopped
- 1 garlic clove crushed or chopped finely
- 1-2 tsp chopped fresh ginger
- 350g potatoes peeled and diced
- 1.2 lt vegetable stock
- fresh coriander
- chilli flakes to taste
Heat olive oil in a pan and cook the onion and carrot gently for five minutes.
Add the garlic and ginger and cook for another five minutes.
Add the butternut squash and potatoes to the pan along with the stock and chilli flakes or fresh chilli if you like a kick to your soup then cover and simmer for fifteen minutes.
Add a few coriander leaves and continue simmering for another ten minutes until the vegetables are cooked.
Cool slightly then puree the soup in a food processor.
Eat with fresh crusty bread and enjoy!