‘All my soup recipes are determined by what veg is in store at the time and after a year of getting to know good veg combos through lots of soup making – I go with instinct on amounts. but, basically if you soften an onion, have a couple of litres of good veg stock, and 2 or three types of complimenting veggies and some fresh herbs , that’s a good start – then experiment!’ — Hakan, Grocer and Grain
Ingredients
one large onion
two large sweet potatoes
one large butternut squash
a couple of carrots or a parsnip (root vegetables optional)
vegetable stock
Preparation
Saute a large onion in a large saucepan until soft and translucent, then add two large peeled and chopped sweet potatoes, one large peeled and chopped butternut squash, also could add couple of carrots or parsnip – a root veg.
Then let this all ‘sweat’ with lid on and stir occasionally to avoid veg sticking to bottom on meduim heat for 5 minutess. You may wish to have added a little oil to the bottom of the pot.
Then add about 2 litres of veg stock (‘boullion’ gives a good flavour, or veg stock cubes), some chilli flakes – optional.
Then let simmer for about 30 minutes until veg is soft, then blend – handheld blender is quickest option.
Season as necessary and add sliced red chilli for colour and kick!
Many thanks to Hakan of Grocer and Grain in Brighton for sharing this recipe for autumn soup using fresh seasonal vegetables.
also see
Grocer and Grain rootsy vegetable soup
Chunky tomato, courgette and basil soup
Tags: butternut squash, food, Grocer and Grain, recipes, soup, sweet potato
