Ginger and butternut soup
- Preparation and cooking time
- Total time
- Easy
- Makes Portions
Ingredients
- BASE
- 1 tbsp oil
- 3 onions (chopped)
- 1 garlic clove (crushed)
- 2 tsp ginger (grated)
- ADD
- 1 medium sweet potato
- 3 carrots
- 3 parsnips
- 1 small butternut squash (about 750g)
- 3 tbsp sweetcorn (frozen is fine)
- 1 chicken stock cube (or vegetable)
- 2 bay leaves
- 1/2 tsp orange zest
- SEASONING
- black pepper
- yogurt
- chilli flakes
Method
- STEP 1BASE: Fry onions and garlic in oil in a large saucepan. Add the ginger.
- STEP 2ADD: Chop and add all the other ingredients, topping up the pan with water as you progress (probably about 3 to 5 pints in total). Boil for 15 minutes. Blend as much as you like.
- STEP 3SEASON/DRESS: with black pepper, a swirl of natural yoghurt and chilli flakes, as wished.