This soup is every bit as delicious as it is simple, as well as delivering a great creaminess that you can struggle to attain in veggie meals. It’s all topped off with an earthy, warming touch from curry spices and cumin seeds.
The cooking time is just one hour, but you’ll still be able to get the full flavour from the squash and winter vegetables, as they get a thorough cook in this time. A big handful of coriander freshens it all up at the end to complete a very satisfying meal.
- 1.5 tablespoons of olive oil
- 1 large butternut squash
- 1 large carrot
- 1 large onion
- 2 sticks of celery
- 1 large yellow pepper
- 2 cloves of garlic
- 1 handful of coriander (about 10 grams)
- 2 teaspoons of vegetable bouillon
- 1 tin of coconut milk
- 1 tablespoon garam masala
- 1 tablespoon of crushed cumin seeds
- 1 tablespoon dried oregano
- Salt and pepper to taste
- Fresh bread & toasted seeds (to serve)
Start off by roughly chopping your onion, celery, carrot, buttternut squash, yellow pepper and garlic, then fry on a medium heat in plenty of olive oil for 20 minutes
Once your squash has softened up nicely, add 500ml of water, along with your vegetable bouillon, dried oregano, salt and pepper. Cook for 10 minutes at a steady bubble then add coconut milk.
You’re nearly ready to go! Once the coconut milk has been bubbling away for 10 minutes, blitz the whole lot, then check the consistency and saltiness for your taste. Feel free to add more bouillon, boil down or add more water at this point.
Once you’re ready to serve, chop up your coriander and add in. You’re all set! Serve with warm bread and a sprinkling of roasted seeds.
I hope you found this recipe as tasty as I have. Let me know in the comments below if you need any more explanation, or have any other thoughts about what a fantastic recipe this is.