Curried Squash & Leek Soup

FAE055D1-284B-457A-9C2B-29EAA17FEC71During the block of snowdays recently, we did a lot of baking and soup making (see Our Snow Days Became Baking Days – Is The Gym Open Yet?), the kitchen became a hive of activity, partly to keep warm and partly for something to do! I’m going to attempt to post some of the recipes; I hope I can remember, or at least decipher the brief notes we scribbled down at the time! I always think the photos will be enough, or my Instagram posts listing the ingredients, but then I forget the quantities. So bear this in mind and don’t take the recipes too literally if you try them.

This soup came about because we had a butternut squash from our organic veg box that had been waiting a while to be used, but it was small, and I had bought some much-reduced leeks that needed using, plus there were a couple of cauliflower florets left from Sunday, when we’d used the rest of it, and the middle bit of a bunch of celery. They turned into a lovely warming soup on a freezing, snowladen day. My husband also made bread rolls that morning, which you can see in the photo, but they weren’t gluten-free, so I’m not featuring them here.

This soup is full of healthy ingredients and is anti-inflammatory. (Butternut squash provides vitamins A and C, B6, potassium, magnesium, iron and calcium, as do leeks). No cream or butter, just a little coconut oil.

As always, the recipes are vegan and gluten-free, organic where possible.

Makes enough for 4 servings.

Ingredients

Coconut Oil for frying

1 Small Butternut Squash, peeled, seeded and chopped

1 Leek, trimmed, washed and sliced (keep as much of the greenery as is usable)

2 Cauliflower Florets, chopped

3 Large Carrots, scrubbed and chopped (peeled if not organic)

The middle stalks of Celery with leaves, chopped

Approx. 1.5 Pints Vegetable Stock, with 1 Tsp Yeast Extract dissolved in it

Half a Tsp each of Cumin, Ginger, Turmeric & Curry Powder

 Black Pepper

Pink Himalayan Salt if required for taste when cooked

D3C44198-2988-4D9D-A048-C401850C4360Method

Melt the oil until hot but not smoking

Add the spices and all the veg, mix well, add black pepper, place the lid on and sweat for a few minutes on a low heat, stirring occasionally

2B810F41-36DB-40BA-8413-01CC69A4E2C3Add the hot stock with the yeast extract, enough to cover the veg

Replace the lid, and cook on a low heat until the veggies are soft but not mushy, stirring occasionally.

Blend with a stick blender, leaving some texture to it, taste and adjust the seasoning

Serve with warm rolls or flat bread

 

Copyright: Chris McGowan

 

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