- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 small leeks, trimmed, washed and roughly chopped
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 3 large potatoes, diced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 3 garlic cloves, crushed
- 2 good-sized butternut squash, peeled, deseeded and cut into 4cm chunks
- 2 x 400ml cans coconut milk
- 3 lemongrass
- chilli shrimps (see recipe, below) or snipped chives, to serve
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
In a large pan, heat the oil with ½ tsp salt and some pepper. Add the leeks and potatoes, cook for 5 mins over a medium heat, stirring constantly, then add the garlic and squash. Continue to cook for 10 mins to give everything a bit of colour.
Add the coconut milk and 1 litre water, or enough to cover the mixture. Place the lemongrass on a board and crush with the flat end of a cleaver or knife, then add to the soup, turn the heat up and bring to the boil, then reduce the heat to a simmer. Cook for 20 mins until the squash is mushy. Remove the lemongrass.
Blend until smooth (the soup should be nice and thick, but add a splash of water if it has become too thick). Return to the saucepan and put back onto the heat. Taste and season again, then serve with a bowl of snipped chives and one of Chilli shrimps (see below), allowing guests to help themselves.
Serve with chilli shrimps
Finely chop 1 large tomato. Deseed and finely dice 2 long red chillies. Mix with 300g cooked shrimps or small prawns, small bunch chives, snipped and small handful chopped coriander leaves. Best assembled just before serving.