Orange Soup

Not to be confused with Blue Soup a la Bridget Jones, this Orange Soup does not include tinted string. It also does not include oranges, so if that’s what you are looking for I’m sorry to disappoint. This week’s contribution is in fact called Orange Soup for a lack of creative genius on my part, as being essentially carrot and coriander soup AND butternut squash soup the anchoring factor seemed to be the colour… And on that witty note…

THE RECIPE

Useful Info

This recipe is…

Gluten-Free

Lactose-Free

Vegetarian

Ingredients (Serves 4)

1 Large White Onion, Finely Chopped

1 Butternut Squash, Cubed

6 Carrots, Cubed

2 Cloves Garlic, Minced

1 Litre Vegetable Stock

1 Large Handful Coriander

Salt

Pepper

Olive Oil

Method

1. Prepare! Finely chop the onion, mince the garlic and cut the squash and peeled carrots in to cubes (approx. 1cm). The smaller they are the faster they cook so this initial output will save you time and effort later on.

2. Heat oil in a large saucepan on a low heat, add the onion and cook until soft.

3. Add the chopped carrot, garlic and squash and gently fry, stirring regularly until the vegetables begin to soften.

4. Cover with vegetable stock and leave to simmer.

5. Once the vegetables are easy to cut apart with your spoon add the coriander and blend.

6. I like this soup thick, but this is the stage to add more vegetable stock if it is looking too stodgy, and blend again.

7. Salt and Pepper to taste.

As you may have noticed by now I like things hot, so I usually throw in a dash of dried chilli or chilli oil for good measure, however it is still tasty without. If you are looking for a creamier soup than add in some cream in the last stage, but remember that you can’t freeze and save any if you do!

Hope you enjoy and have a good week,

Happy eating 🙂

x

Tags: Autumn Meals Carrot Coriander Soup Squash

Categories: Domestic Goddess Ilona's Weekly Munchies