It’s winter so the meal choice is obvious. Soup. It’s always nice to try something a little different so I created this the other day and thought I’d share it with you. I’m by no means a chef, just a wannabe home cook. But please do let me know if you make this soup, or a variation, and how it turns out!
Start by cutting up one leek, one sweet potato and half a butternut pumpkin. Saute the leek in about a tablespoon of butter with a pinch of garam masala in a large pot for about 3 minutes.
Add the cubed pumpkin and sweet potato and cook on a high heat for about 5-6 minutes. This bit is important because it creates lots of flavour. Ensure you keep stirring fairly regularly so nothing sticks to the bottom of the pot and burns.
Meantime, dissolve 2 chicken stock cubes in boiled water from the kettle and in another bowl put a good pinch of saffron with some boiled water and let it sit.
Add the stock to the pot and about 3 cups of water (I just added water as I went along depending on how thick I wanted it). Cook on high for about 3 minutes then turn it down and simmer for 10-15 minutes.
Add a handful of chopped coriander and salt and pepper to season. Pull out your stick blender and blend away.
Keep the soup on the low heat for a few more minutes. You may want to add more water here. Finally add the saffron and the water.
I served this steaming bowl of comfort with a few slices of triple cream brie and a good pile of fresh coriander. Enjoy!