SWEET POTATO & SQUASH SOUP
Courtesy of Anna Jones
1 leek, washed and finely sliced,
1 red onion, finely sliced
2 carrots, finely sliced
2 sticks of celery, finely sliced
Olive oil or coconut oil,
2 medium sweet potatoes, peeled and chopped into large chunks,
1 medium butternut squash, deseeded and roughly chopped into large chunks,
1 tbsp fennel seeds,
1 tbsp Turkish chilli or a good pinch of red chilli flakes,
1 tbsp vegetable stock powder or 1 stock cube
Fill and boil a kettle and get all your ingredients together. Get your biggest pot out – if you don’t have a big enough pot, two smaller ones will do.
Heat your pan on a medium heat and add a little olive or coconut oil. Once the pan is hot, add the chopped veg and cook for 10 to 15 minutes, until soft and sweet.
Add the sweet potatoes, squash and spices along with two litres of hot water from the kettle and the veg stock powder or cube. Bring to the boil, then turn down to a simmer and cook for 30 to 40 minutes, until the vegetables are soft and falling apart, topping up with a little hot water from the kettle if it starts to look a little thick.
Cool the lot and store it in the fridge or freezer until hungry. I store it all without blitzing – I like to eat it both silky smooth and with a more stew-like texture, so I warm and blitz it in portions as I need.
4 Variations of your soup
Whizzed until smooth, topped with a quick basil oil and served with good bread.
Stew-style, with some cannellini beans added while warming and topped with crispy fried thyme breadcrumbs and red chilli.
Half-whizzed, warmed and served on brown rice with chopped chilli, coriander, lime zest and a spoonful of yoghurt.
Stew-style, with some smoked paprika stirred in while warming and topped with broken corn tortillas, red chilli and some little bits of avocado.