Updated: Mar 19
Prep Time 25 mins. Cook Time 60 mins. Serves 6 Ingredients: 1 Small Butternut Squash, Peeled, Seeded and Cubed (about 700 grams - 1kg) 1 Sweet Potato Finely Chopped (about 400 - 600 grams) 1 Parsnip Finely Chopped 1 Turnip Finely Chopped 1 Medium Potato Finely Chopped 1 Leeks, Cleaned and Chopped 1 Big Onion Finely Chopped 1 Carrot Finely Chopped 2 Celery Sticks Finely Chopped 2 Tomatoes Finely Chopped 2 inch Ginger Finely Chopped 5 Cloves Garlic Crushed 2 Green Chillies 4 tbsp Extra Virgin Olive Oil 2 tbsp Butter or Vegan Butter 2 tbsp Tomato Puree 4 Vegetable Stock Cubes 1 Juice of Lime 1 tsp Dried Oregano 2 tsp Black Pepper Salt to taste 2½ pints Water Method:
Heat the oil and butter in a large pot, sweat the chopped onions, carrots, celery, potatoes, leeks, ginger, garlic, green chillies and dry oregano. Cook for 3-4 minutes by adding ¼ tsp of salt.
Add the butternut squash, sweet potato, parsnip, turnip, tomatoes, salt and pepper, cook for 8-10 minutes with the lid on, stirring occasionally.
Now add the tomato puree, vegetable stock cubes and water and bring to the boil then cover and simmer till the vegetables are soft, for about 25-35 minutes.
Add the lime juice and cool it down. Blend until a smooth consistency, then strain the soup using a strainer, adjust seasonings to taste.
Enjoy hot with croutons, bruschetta or a french baguette!
PS: You can freeze the soup for up to two months.