My favourite soup. It also freezes well.
Prepare 15 minutes
Cook 20 minutes
1 butternut squash, cut in half lengthways and deseeded
2 medium onions, peeled and chopped
2 carrots, peeled and sliced
2 sticks celery, sliced
2 cloves garlic, unpeeled and sliced
1 tbsp olive oil
1 small bunch flat-leaf parsley, finely chopped
200g chorizo, sliced (omit for vegetarian version)
1 dsp curry powder
1.8 litres chicken or vegetable stock
Salt and pepper
1 red chilli, deseeded and chopped
Put a large stock pan on a high heat and add 1 tbsp olive oil. Add all the chopped vegetable, chorizo (if using) and curry powder. Mix together with a wooden spoon and cook for 10 minutes with the lid askew. Keep stirring regularly.
Add the stock to the vegetables and stir well. Reduce the heat and simmer for 10 minutes.
Use a stick blender or liquidizer to blend to a smooth consistency.
Serve garnished with chilli and a wholemeal roll.
Nutritional Analysis: Soup only
|Energy (Kcals)||Carbs (g)||Protein (g)||Fat (g)|