Tag Archives: soup

Curry or Soup – Sweet potatoe, butternut squash and lentils

A lot of recipes I find come from just having things sitting around the house, like a couple of sweet potatoes or butternut squash. This was divine, I made it again two days later because there were cries for more more more! I am also pretty casual with how I make my soups, this one ended up thicker and more of a curry, so feel free to adjust spice or veggie combos yourselves.

Looks like a soup doesn't it?

1 butternut squash

1-2 sweet potatoes (yams)

3-4 onions

2-3 stalks of celery

2-3 carrots

olive oil

3-4 garlic cloves

a thumb or two of ginger

ground cinnamon

ground  tumeric

ground cumin

chicken/vegetable stock

400g of chopped tomatoes

Heat the oil in the bottom of a pot or the good ol’ casserole dish  and throw in the onions, letting them soften, but avoid browning them, so a low heat is good. Add the lentils (you can use any type, the family is a little picky so I find they like the split red lentils more than other types) and stir, coating all the lentils in a little oil.

stir to cover veg and lentils with a little of the oil

Throw in the carrots and celery chopped into bit size pieces, this is a nice chunky soup, so you need some chunky veg in there. Then peel and chop the sweet potatoe and butternut squash as well and pop them in the pot too. Stir and let it all cook for a little minute. Then add the garlic, crushed, and the root ginger, grated.

Add the spices, I like my spices and to quote my mother “the balance is just right here” – so 1 tablespoon of cumin, 2 1/2 teaspoons of tumeric and 2 teaspoons of cinnamon.

ginger, cinnamon, cumin, tumeric, garlic

Then add 1 liter of stock, I used chicken, but go veggie if you’d prefer.  Then I added a can of chopped tomatoes, or blitzed whole ones.

a can of chopped tomatoes

Cook until it all reduces and the squash and sweet potatoe is soft. The lentils add great body and texture to the soup.

let it reduce

We served it with a lime, avocado, tomatoe, mustard seed salsa and a cucumber, garlic, yoghurt thing. And a bit of naan bread. Kind of reinforcing the curry, rather than soup vibe.


Maybe you guys can decide if its a curry or a soup?

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Leek and Potatoe Soup with Chorizo

Winter time is nigh and with Halloween gone (the Halloween Pumpkin post will be coming soon, but first this one must be dealt with) it is getting bitter cold. There is nothing better on a cold crisp night than a warm bowl of soup and a slice of toast. This is a soup that the other half and my brother often request when the chilly weather comes a’ knockin’.

I grabbed two largeish leek and sliced them in to the circle discs that leeks are often slices in to and then popped them in to a pot with one or two onions sliced. Add a bit of oil if needed, but often I find there is enough water in the leek to not warrant the oil – that said these things are up to you. A flatmate of mine cooks her vegetables in water rather than oil for a healthier om nom, if you so desire.

While the leek and onion are softening and browning, peel and cube a handful of potatoes, I used as many as I felt was necessary, so about 6-8 medium sized ones.

When the leek has browned/softened bang the cubes of potatoe  in and get the kettle boiling. I use 2 litres of vegetable or chicken stock, whichever you prefer. Pop that on  to the leek and potatoe. Cook until potatoe cubes are tender. Season with salt and pepper.

When ready to serve, heat the soup well. In a saucepan fry up some chopped chorizo sausage, don’t use oil there is enough fat in the chorizo to keep it going. Scatter a few hot and crispy chunks of chorizo on top of the piping hot potatoe and leek soup. Serve with a slice of toast.

The best kind of warm om nom.

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