so to the soup…

and the sippy cup is obviously an optional extra 🙂

this is based on a Jamie Oliver recipe (ministry of food) – i say based on because i dont think i have ever actually made it the exact way of the recipe…which really isnt me being spontaneous or anything..usually i dont have certain ingredients and i either leave them out or add something else that i think might do….

so here we are…this is Sweet Potato, Butternut squash and chorizo soup. I usually make a load and freeze it. Im not that good with quantities when it comes to soups either..just bung it in and see what you get..but…nevertheless…

you need:

2 carrots

2 sticks of celery ( i never use this, we dont eat celery, no-one likes it here..so i use onions)

2 gloves of garlic (or two teaspoons of lazy garlic)

800gms sweet potato

a medium size squash

200gms choirzo sausage

parsley

olive oil

heaped teaspoon of curry powder

1.8 ltrs of chicken or veg stock

salt and pepper

and some fresh red chill if you are feeling sassy!

so you need something like this to start. This is my all time favourite pan to cook with. Its a beast of a thing and its not a one arm lift kinda item but i love it.

Maisie came by and asked me why i was putting a horseshoe in the tea? Word to the wise..butternut squash..one of my all time favs..pain in the **** to peel and chop yes? Well good news is you dont need to do that, you can leave the skin on and it gives a lovely texture to the soup, just make sure it is well cooked. Or you can roast the squash in the oven and scoop out the lovely orange stuff in the middle. Bit of a faff but if you hate the peeling but dont want the skin…its the way…

so put your pan on a high heat, throw in the olive oil and all your chopped ingredients and some curry powder, about a tablespoon and i used this one…

once you have done that let it all cook for about 10 mins till the carrots are softening. The pour in the stock

and then add to the soup and let it bubble away until the potato and squash are cooked through..

After that you can use a hand blender to puree the soup and then add water if you want it thinner. Scatter your finely chopped chilli into the bowl and there it is….

although…

I add a tin of tomatoes and a spoonful of this…

so love this ingredient…..so both the tomatoes and the red onions make the soup a little sweeter which is more palatable for my 'eeewwwww' kids. So put in, leave out, its your call.

and its your soup…

We serve this up, usually with some fresh bread and its gone in seconds. 

Brilliant

brb 🙂