1 tblsp cooking oil
1 small swede
1 butternut squash
1 tsp garam masala
1 tsp smoked paprika
3 bay leaves
2 vegetarian stock cubes
1 star anise
2 litres water
Prep to Cook: Large 5 litre soup pan – pan with lid, long handled stirring spoon, peeler, vegetable knife, chopping board
When cooking for a crowd soup is always well received as a starter. Make it in advance and simply heat it up! Top with sour cream and garlic croutons. Serve in mugs if you have not got enough bowls
This soup uses two very affordable vegetables that can be bought and stored until you feel like cooking. Keep the squash and the swede in a cool dry place until you want to cook. You need storage tubs if you are going to freeze the soup.
Cooks Know How: Making soup is trouble free as long as you have a good big pan with a lid. It is worth purchasing a pan you know you can use for larger quantities especially when you are cooking for a gang. In this recipe you are using spices to warm up the flavours. If you have not got garam masala use a curry spices such as madras or korma. The soup is based on the vegetables. Frying the vegetables first brings out a sweet flavour especially with the swede and onions. After this stage the vegetables soften fairly quickly as they are boiled and then when they are blended they form a puree that thickens the soup. Your stock could be home-made or you could use some of the good stock granules or gels that are now available. Try to select ones that do not have too much salt. Probably it is best not to economise on the stock cubes. The soup may need pepper but that is nice sprinkled on the top as you serve it along with some soured cream and chives. This is easy to prepare and will keep for 4 – 5 days in the refrigerator so it can be made in advance.
Adapt this recipe by using celeriac and squash and add one apple peeled and chopped as well to increase the sweetness.