PREP TIME: 10mins COOKING TIME: 40mins

On the Adre’s Kitchen menu from the start, this best selling soup is a crowd pleaser with warming spices and with butternut as its base its wonderfully hearty.

NOW I am renowned for ‘pimping up my soups’ with all sorts of things, taking the humble bowl into something more substantial. My topping suggestions would be: some crumbled feta, chopped roasted pistachios, crispy chickpeas,  I went fancy here and drizzled some herb oil but a few tablespoons of coriander will do the trick as well.

SERVING SUGGESTION

Serve with some toasted pitta breads and some dukkah

Serves 4

Freezer friendly

WHAT YOU WILL NEED

Handblender

INGREDIENTS
  • 2 butternuts cut into 4cm chunks
  • 2 onions diced
  • 3 fat garlic cloves minced
  • 3 leeks finely chopped
  • 3 potatoes cut into 4cm chunks
  • 1 can plum tomatoes
  • 4 tablespoons neutral or olive oil
  • salt & pepper

Spice Mix 

  • 4 teaspoons ground cumin
  • 1 teaspoon cinnamon
  • 2 teaspoons sweet smoked Spanish paprika *
  • 2 teaspoons garam masala *

*see kitchen notes

METHOD
  1. In a large pot, add the neutral oil and the butternut, onions, garlic, leeks and potatoes.
  2. Gently sauté, without browning, until the vegetables are beginning to soften, this might take a good 20minutes.
  3. Add the spices and garlic and stir till fragrant, about 2-3minutes.
  4. Add the can of tomatoes and fill the can with some water and add this to the pot
  5. Add some more boiling water till the veggies are just covered, and add 3 teaspoons of salt, gently simmer for about 20minutes or until the veggies are soft and falling apart, remove from the heat.
  6. Once the soup has cooled a bit, puree the soup with your hand blender till smooth.
  7. Season to taste.

You can add a bit more stock or water if the soup feels too thick, remembering to season.

 

KITCHEN NOTES

A note on SPICES

I love spice and any cooks dream as it has the ability to bring any dish to live. Its the tiny flavour compounds in plants that give the spices the aroma – see MY SPICE 101 here

The Sweet Smoked Spanish Paprika that I am talking about here should not be confused with the ‘normal’ and smoked paprika you find everywhere. I only cook with one brand and its this the LA DALIA Sweet Smoked SPANISH Paprika, there is no comparison, its delicate and will not overpower any dish. This spice will be included in my ESSENTIAL STORE CUPBOARD delivery service.

The spice Garam Masala is a bit of a confusing one as it is essentially a mix of different spices and if visiting India, each household will have there own garam masala mix. There is no generic recipe for the spice mix but it would normally have a mixture of cinnamon, cumin, pepper and a few other spices. I don’t like mine with chilli and prefer the Komati food blend. This spice will be included in my ESSENTIAL STORE CUPBOARD delivery service.

I have jars of ready spice mixes in my kitchen, I will toast the spices above together till fragrant in a dry pan over a medium heat, once cooled, I will bottle these as ‘Persian Spice Mix’. This is super handy when I am making the soup next or adding a tablespoon to any curries, rice pilafs or dahls.

A note on OILS

I cook with different oils for different dishes, essentially the oil is the start of the dish, the foundation if you like, so getting it right builds the foundation of a good dish. To simplify it, when spices are involved I cook with a neutral oil  which might include a coconut oil and for all other dishes I use an Extra Virgin Olive Oil.

See my explanation of different oils here in my ESSENTIAL STORE CUPBOARD. Oils will be included in my delivery service.

PREP TIME: 10mins COOKING TIME: 40mins

On the Adre’s Kitchen menu from the start, this best selling soup is a crowd pleaser with warming spices and with butternut as its base its wonderfully hearty.

NOW I am renowned for ‘pimping up my soups’ with all sorts of things, taking the humble bowl into something more substantial. My topping suggestions would be: some crumbled feta, chopped roasted pistachios, crispy chickpeas,  I went fancy here and drizzled some herb oil but a few tablespoons of coriander will do the trick as well.

SERVING SUGGESTION

Serve with some toasted pitta breads and some dukkah

Serves 4

Freezer friendly

WHAT YOU WILL NEED

Handblender

INGREDIENTS

  • 2 butternuts cut into 4cm chunks
  • 2 onions diced
  • 3 fat garlic cloves minced
  • 3 leeks finely chopped
  • 3 potatoes cut into 4cm chunks
  • 1 can plum tomatoes
  • 4 tablespoons neutral or olive oil
  • salt & pepper

Spice Mix 

  • 4 teaspoons ground cumin
  • 1 teaspoon cinnamon
  • 2 teaspoons sweet smoked Spanish paprika *
  • 2 teaspoons garam masala *

*see kitchen notes

METHOD

  1. In a large pot, add the neutral oil and the butternut, onions, garlic, leeks and potatoes.
  2. Gently sauté, without browning, until the vegetables are beginning to soften, this might take a good 20minutes.
  3. Add the spices and garlic and stir till fragrant, about 2-3minutes.
  4. Add the can of tomatoes and fill the can with some water and add this to the pot
  5. Add some more boiling water till the veggies are just covered, and add 3 teaspoons of salt, gently simmer for about 20minutes or until the veggies are soft and falling apart, remove from the heat.
  6. Once the soup has cooled a bit, puree the soup with your hand blender till smooth.
  7. Season to taste.

You can add a bit more stock or water if the soup feels too thick, remembering to season.

 

KITCHEN NOTES

A note on SPICES

I love spice and any cooks dream as it has the ability to bring any dish to live. Its the tiny flavour compounds in plants that give the spices the aroma – see MY SPICE 101 here

The Sweet Smoked Spanish Paprika that I am talking about here should not be confused with the ‘normal’ and smoked paprika you find everywhere. I only cook with one brand and its this the LA DALIA Sweet Smoked SPANISH Paprika, there is no comparison, its delicate and will not overpower any dish. This spice will be included in my ESSENTIAL STORE CUPBOARD delivery service.

The spice Garam Masala is a bit of a confusing one as it is essentially a mix of different spices and if visiting India, each household will have there own garam masala mix. There is no generic recipe for the spice mix but it would normally have a mixture of cinnamon, cumin, pepper and a few other spices. I don’t like mine with chilli and prefer the Komati food blend. This spice will be included in my ESSENTIAL STORE CUPBOARD delivery service.

I have jars of ready spice mixes in my kitchen, I will toast the spices above together till fragrant in a dry pan over a medium heat, once cooled, I will bottle these as ‘Persian Spice Mix’. This is super handy when I am making the soup next or adding a tablespoon to any curries, rice pilafs or dahls.

A note on OILS

I cook with different oils for different dishes, essentially the oil is the start of the dish, the foundation if you like, so getting it right builds the foundation of a good dish. To simplify it, when spices are involved I cook with a neutral oil  which might include a coconut oil and for all other dishes I use an Extra Virgin Olive Oil.

See my explanation of different oils here in my ESSENTIAL STORE CUPBOARD. Oils will be included in my delivery service.