On a cold autumn day there is nothing more comforting than a warm and hearty bowl of nutritious soup, this recipe is DELICIOUS!
As I write this it is late autumn here in the UK and a time when I find it particularly easy to over indulge. I think it has a lot to do with the shortening days and the colder weather we often experience at this time of year. Perhaps like many animals that hibernate, we at a subliminal level are driven by our instincts to fatten up at this time of abundance in preparation to survive the winter ahead.
For this reason, and at this time of year more than any other I like making warm and filling home made soups in the morning before I start working. This is one of my favourites and is REALLY simple to make and only takes ten minutes to prepare.
The nice thing about such soups is you can really eat as much as you wish, as they only contain healthy vegetables. The portion below makes enough to keep me happy and satisfied for a day. I have found it keeps well for a number of days, and improves with age. It also freezes well so I sometimes make a larger pot full and then place individual sized portions in to plastic bag before tossing them into the freezer.
INGREDIENTS:
- 2 medium sized onions
- 2 medium sized parsnips
- 1 medium potato
- 1 vegetable stock cube
- 2 slices of ginger (fresh root ginger if possible)
- Curry powder
- Black pepper
- Seasoning
Peel and finely dice the ingredients and boil with the stock cube for about ten minutes until soft. Add curry powder, black pepper and salt to taste and then liquidise. You will have to judge how much more water to add to your mixture after liquidising. I prefer to make this soup on the thin side so I can drink it directly from a mug while I am writing.
You’re done…
If you like a smooth soup, or would like to use the recipe for a dinner party etc, you may want to run it through a fine sieve before you return it to the pan for final adjustments. If you, like me, enjoy spicy food replace the curry powder with a good quality Madras paste.
