Don't be afraid of soup. I was. Until about 2 years ago. I'd hear people talk about the soup they made and I'd wonder how they did it. Like there was some secret method, some magic key that unlocked the world of soup. When I jumped the fence and started to follow some recipes, I found that there were some repetitive ingredients and steps. Onions, celery, carrots - sautéed to start. Liquid - water, stock. Then add some extras that interest you. That's all folks! And even then, there's room to maneuver. It really is easy.
The Soup of the Day here is Kitchen Sink Soup - because I added everything but. It has a warm bit of spice, curry feel without being overwhelmingly so.
Lots of goodness, too.
KITCHEN SINK SOUP
1 butternut squash, peeled and diced
generous sprinkling of ground ginger
1 tablespoon olive oil
1 1/2 medium onions, diced
1 large carrot, diced
1 red pepper, diced
2 good size celery stalks, diced
3 cups of water
1 tablespoon red curry paste
1/2 can light coconut milk (*)
(good pinch sea salt)
Prepare squash, sprinkle with ground ginger and roast in oven at 200ºC for about 20-25 minutes. Squash should be soft but not overly browned. This can be done ahead of time.
Put olive oil in a good size soup pot, add onions, carrots, celery and red pepper and sauté until vegetables start to soften.
Add water, stir and add curry paste and coconut milk.
Stir in squash.
Bring to the boil and simmer for 10-15 minutes.
Whizz with immersion blender - or pour into blender to purée.
Taste to check seasoning - add sea salt if necessary.
(*) Note about coconut milk - it is high in calories, so for soups use the lower calorie light version. While it's also high in saturated fat, not all saturated fats are the same. There are medium-chain fatty acids (coconut milk) and long chain fatty acids (animal fat - beef). Medium-chain fatty acids are easily digested and used more quickly by the body for energy while long-chain fatty acids are more likely to be stored as fat.
The Soup of the Day here is Kitchen Sink Soup - because I added everything but. It has a warm bit of spice, curry feel without being overwhelmingly so.
Lots of goodness, too.
KITCHEN SINK SOUP
1 butternut squash, peeled and diced
generous sprinkling of ground ginger
1 tablespoon olive oil
1 1/2 medium onions, diced
1 large carrot, diced
1 red pepper, diced
2 good size celery stalks, diced
3 cups of water
1 tablespoon red curry paste
1/2 can light coconut milk (*)
(good pinch sea salt)
Prepare squash, sprinkle with ground ginger and roast in oven at 200ºC for about 20-25 minutes. Squash should be soft but not overly browned. This can be done ahead of time.
Put olive oil in a good size soup pot, add onions, carrots, celery and red pepper and sauté until vegetables start to soften.
Add water, stir and add curry paste and coconut milk.
Stir in squash.
Bring to the boil and simmer for 10-15 minutes.
Whizz with immersion blender - or pour into blender to purée.
Taste to check seasoning - add sea salt if necessary.
(*) Note about coconut milk - it is high in calories, so for soups use the lower calorie light version. While it's also high in saturated fat, not all saturated fats are the same. There are medium-chain fatty acids (coconut milk) and long chain fatty acids (animal fat - beef). Medium-chain fatty acids are easily digested and used more quickly by the body for energy while long-chain fatty acids are more likely to be stored as fat.
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