A Day For Soup….

Bring Out Those Flavours

Danny has decided to delight us with a “leftover Veg” soup. The powerful properties of organic ginger, chillies, onions and garlic are extracted by glazing them first in the slightly heated oil. Following that, he adds his choice of vegetables like sweet potato and carrot. A great way to use up any bits of leftover vegetables from the fridge before going off to buy new ones.

All the ingredients used are from our own organic store selection. You can find the complete recipe below. But first, watch this little clip and feel free to share:

Ingredients Suggestion:

1 tbsp Olive Oil
1 Onion, roughly chopped
2 large carrots, peeled and roughly chopped
4 cm fresh root ginger, finely chopped
1 clove of garlic, finely chopped
1/2 tsp dried red chili flakes or 1 chili finely chopped
700g sweet potato, peeled and cubed
1/2 liter vegetable stock
salt and freshly ground black pepper

Method:

1. Heat oil in a large and lidded saucepan over medium heat. Add the onion and carrots and cook until softened. Stir in the ginger, garlic and chili flakes and fry for 2-3 minutes or until fragrant.

2. Stir in the sweet potato and stock. Turn up the heat and bring to the boil. Reduce the heat to low and simmer with the lid on for about 15 minutes or until the sweet potato is tender.

3. Remove the pan from heat and blend soup using a stick blender until smooth. Make sure soup has cooled down before blending to avoid hot splashes. Alternatively use food processor or leave veg chunky.

Season to taste and serve and most of all…..

ENJOY!