Soups for this Autumn Weather
Everyone is feeling the chill lately and some soup is the perfect way to warm up and get all your veg in one meal. My children are big fans of Butternut Soup and you guys should give it a go.
3 butternut squashes
o 1 heaped tsp of cinnamon
o 1 tbsp of brown sugar
o 1 tbsp of olive oil
o 2 red onions, chopped
o 1 heaped tsp of ginger
o salt & freshly ground black pepper
o 2 litres of chicken stock
o 250 ml cream
o Water, to create the constancy that you enjoy
1. Pre-heat the oven to 180°C.
2. Peel, deseed and cut the squashes into quarters.
3. Sprinkle the butternut with the cinnamon, brown sugar and olive oil, and roast in the oven for 30 to 40 minutes, until soft and caramelised.
4. Once that's done, soften two red onions in a pot, then add the cooked butternut, ginger, salt & freshly ground black pepper to taste and the stock (or water, should you be making it vegetarian).
5. Simmer for 10 minutes.
6. Pop it all into a food processor and blend until just about smooth (I like to leave a little bit of texture to mine). Please be very careful that there are no children hanging on your pants at this point, as the liquid is piping hot!
7. Pop the blended soup back into the pot and, when you are ready to serve, add the cream and reheat for 3 to 5 minutes.
Serving suggestion: Serve with fresh crusty bread, crunchy chickpea sprinkle and a swig of the old night nurse.
Recipe title: Chickpea sprinkles
o 2 cans chickpeas, drained and rinsed
o ½ tsp salt
o ½ tsp brown sugar
o ½ tsp garlic salt
o Sprinkle chilli powder
o 1 tsp olive oil
1. Pre-heat the oven to 200°C.
2. Mix all of the ingredients together in a bowl.
3. Spread the gorgeous, zingy chickpeas on a baking sheet.
4. Pop in the oven for 10 minutes, until crispy and golden.
Serving suggestion: Sprinkle liberally over salads and soups for an extra flavour and texture kick.