Vegan, gluten free
Now that it gets dark at 16h30 every day, soup is a perfect meal. I thought I would share this recipe with you. It’s easy to make and deliciously satisfying, I make it often and always get compliments. Yesterday I made it to the farmer’s market, went home to cook and snap some photos. Make a huge pot of this, you’ll be happy to warm up the leftovers…
Peel, discard seeds and roughly chop all the ingredients and place in pot. 1 butternut squash, 1 potato, peeled, 1 sweet potato, 1 carrot, 1 onion, 1 clove of garlic, bit of ginger.
Add vegetable bouillon cube (I used powder today), some chili flakes (I usually use half a dried bird eye chili), some ground pepper, water to cover about half the vegetables in the pot.
(This pot is overflowing. I live life on the edge.)
Bring to a boil and let simmer with the lid on for 20-30 min or until everything is fork tender. (check the sweet potatoes, they sometimes need two extra minutes)
(I added too much water. It bubbled over and I had to clean the stovetop. Don’t do as I do, do as I say)
Get out your nifty immersion blender and start blending. You may want to add a cup of water unless you like your soup as thick as I like mine. Taste and add sea salt if necessary.
When blended to your desired texture, add a can of coconut milk. You can use the light kind, it’s creamy enough.
Reheat and enjoy… Bon apétit!
Bonus info: Add some bruised lemongrass for an extra layer of flavor, but make sure you remove all the stem pieces before blending. You can also remove your garlic clove if you just smash it, same for the ginger, you’ll still get the great taste.