I made this soup for lunch today and it was yummy! It’s a light soup so it’s great for a spring day, like today, or as a winter warmer.
(makes 2 portions)
- 1/2 Onion (white or red), diced
- A little nut oil
- 1-2 cm chunk of fresh ginger root, peeled and chopped
- 2 celery sticks, chopped
- 1/2 a butternut squash, peeled, seeded and diced
- 2 eating apples, diced
- 1tsp cumin
- 1/2 tsp chilli powder (0r use fresh chillies if you have them)
- Handful of fresh coriander
Like most homemade soups, this one was really easy to make and didn’t take long to cook!
Firstly, I cooked off the onion and ginger in a little nut oil in medium sized pan. After it had softened for a few minutes I added the celery, squash, apples, cumin and chilli powder, cooking them for a couple of minutes in the spices. I then added enough water to cover the vegetables and fruit, and simmered with the lid on. You may need to add more water as the soup cooks.
When the squash and apples were soft enough I used a hand blender to liquidise the soup, adding some pepper and some of the fresh coriander (save some to sprinkle of top) and blending again. Again, to may need to add more liquid depending on the thickness of the soup.
Server with a dollop of plain yoghurt and a sprinkle of fresh coriander!
Fruit is definitely a great accompaniment to vegetables in soups!