Soups, stews and chillis are always a firm favourite in my kitchen because they mean you can cook once and eat at least three times – leaving more time for all of the other fun things in life! Although I spend a lot of time in the kitchen, I know most people don’t want to cook everyday and need quick and easy recipes which leave leftovers for other meals. This soup is perfect for this. Sometimes I make two batches of the recipe below and freeze portions for later on – something I’ll be doing lots more of in the coming weeks as I get ready to welcome the new little addition my family. Although I love my kitchen, I, too, will definitely be needing more time for the other fun things in life! Busy Mummy-hood here I come 

INGREDIENTS

(serves 3-4)

• 1 small butternut squash
• 5 carrots
• 1 red onion
• 2 garlic cloves
• 1 tsp ground ginger
• 1 tsp cumin
• 1/4 tsp ground chilli
• 1 tsp bouillon vegetable powder with 600ml boiling water
• Large handful of fresh coriander
• Olive oil
• Salt and pepper

METHOD

Begin by pre-heating the oven to 180 degrees. Then, peel and chop the carrots and butternut squash into small cubes. Toss them in olive oil, salt and pepper and cook for 30 minutes or until soft.

Slice the onion into small pieces and cook it in some olive oil, salt and pepper on medium heat for about 4-5 minutes until translucent. Add the minced the garlic gloves for a couple of minutes before stirring in the cumin, ginger and chilli just as the onion finishes cooking. Take the saucepan off the heat and add the vegetable powder and boiling water along with the squash and carrot once this has cooked. Finally take a large handful of coriander and stir it into the soup.

Use a blender to create a lovely creamy soup consistency. Serve and enjoy!

Date posted: 1st March 2017