Approx 1.5L water
Half a butternut squash, peeled and cut into approx. 3cm cubes
2 medium carrots roughly chopped
A handful of roughly chopped cavalo nero or kale leaves
2 diced onions
4 celery sticks diced
3-4 cloves garlic crushed or chopped
3cm of peeled, chopped fresh ginger
1 tablespoon olive or coconut oil
Freshly ground black or long pepper to taste
1 teaspoon of herby salt (e.g.Herbamare)
1-2 vegetable stock cubes (optional depending on your taste)
1 heaped teaspoons ground turmeric
1 heaped teaspoon ground cinnamon
1 heaped teaspoon fennel seeds
1 heaped teaspoon cumin seeds
- Use the oil to fry the onions over a very low heat, in a large heavy bottomed saucepan, until they soften. Add the garlic, ginger, celery and spices and fry for a further minute, stirring to prevent sticking.
- Add the water (pre-boiled to speed things up!) to the pan with the squash, carrots, salt & pepper and stock. Bring to the boil, cover and simmer for around 30 mins or until the squash and carrots are soft. Add the Cavalo Nero or Kale and simmer for a further 5 mins.
- Take the soup off the heat and squash it to your preferred consistency using a potato masher. This creates a delicious hearty soup which still has texture. It can be blended if preferred but you will need to change the name!