This is an adaptation of a wonderful recipe I've pinched from my Mum. Full of delicious root vegetables and spices, but light enough for summer lunch or supper, it's so quick and easy to make. It keeps really well too, so why not double up the ingredients and freeze a batch?
It's a really versatile recipe so I've added some suggestions of things you can do to change it a bit, depending on whether it's for a light lunch, or a full nutrient dense evening meal. It's very popular with kids and adults alike... my son absolutely loves this recipe!
1 tbsp butter (or ghee if you prefer)
1 tbsp olive oil (make sure it's not extra virgin as this is not good to heat to high temperatures)
225 grams/80z carrots - peeled and roughly chopped into large chunks
225 grams/80z butternut squash - peeled and cut into cubes
225 grams/80z parsnips - peeled and sliced into large chunks
2 cloves of garlic
2 tspn cumin powder
1 tbsp of fresh grated ginger or 2 tspn of dried, ground ginger
900 ml chicken stock (I use a low salt, gluten and lactose free, organic variety by Kallo)
1 small fresh chilli or 1 tspn chilli powder
3 tbsp quinoa
Coconut yoghurt (I use this one by Coyo which I can get from my local Waitrose)
Gently melt the butter/ghee and olive oil in a large pan. Add the chopped onion and garlic and cook over a low heat for around 3 minutes.
If you like a spicy soup, now is the time to add the chopped chilli/chilli powder.
Add the cumin powder and ginger and stir in.
Add the carrots and parsnips, stir in, cover and cook on a moderate heat for 5 minutes. Then add the butternut squash, stir these in, cover and cook on moderate heat for a further 5 minutes.
Pour the chicken stock over the vegetables, season with black pepper and a pinch of salt, give it a good stir, replace the lid and gently simmer for 40 minutes, until the vegetables are tender.
Remove from the stove and blend the soup until all the lumps are gone. I use a hand blender as it saves on washing up, but any blender will do!
At this point, give the soup a taste and add more salt/pepper if required. And it's ready to serve! If it's a full meal, you can add some cooked quinoa to add some protein to the dish. Alternatively you can serve with a dollop of coconut yoghurt or just a handful of fresh parsley and a squeeze of lemon juice.
I hope you enjoy!
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