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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 1
    BASE: Fry onions and garlic in oil in a large saucepan. Add the ginger.
  • STEP 2
    ADD: 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 3
    SEASON/DRESS: with black pepper, a swirl of natural yoghurt and chilli flakes, as wished.
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