I’m rooting for the root vegetables at the moment. Especially when you roast them.. so naturally sweet and satisfying. The cold weather has landed bringing with it the unfavourable ‘head cold’ or ‘shnotty nose McGinty’ as I like to call it. If your nostril tap is running it’s generally a good indicator that you’re a bit run down hunzo. The snotty nose monster has detected a weakness in your immune system and has decided to set up camp in your nasal cavity. (This is why you get the tickle in your nose, he’s a hairy fella). When the drip kicks in it’s always a good time to try and catch up on some sleep, go to bed early, stay warm, take some vitamin C and try increase your intake of head cold fighting ninja foods. If you’re looking to give the Snotty nose monster a big ROOT up the hole.. then this is the soup for you. Packed with roasted roots- Butternut Squash, Carrots and Parsnips. And for A a double kick to the system- ginger, garlic, honey & leeks. My secret ingredient.. which is actually not a secret at all, is coconut milk. Gives the soup and smooth creamy edge. This soup is not just for invalids by the way. It aids able bodied people too. You don’t have to have the drippy nose syndrome or the ah-choo virus to enjoy it. In fact I would encourage all kinds of soup making. It’s steamy soup season.. so stick on the immersion, get into a hot bath, get creative and get peeling.. Cause those vegetables ain’t gonna peel themselves. I wouldn’t advice making soup in the bath itself, you can peel the veg in there no problem though.
1 Butternut Squash
3 Large Carrots
3 Large Parsnips
1 Leek (Onion will work too)
3-4 Cloves of garlic
1 tin Light Coconut Milk
Organic Bouillon (veg stock)
Sea Salt & Black Pepper
- Preheat oven to 200 degrees.
- Half the butternut squash, spoon out seeds. Peel and chop the carrots parsnips. Get 2 baking trays, one for squash the other for the veg.
- Put the squash on tray, insides facing up. Rub with coconut oil (olive will work fine too). Drizzle with honey and then sprinkle with curry powder.
- Same for the carrots and parsnips, drizzle with oil. Add sprinkle of sea salt.
- Put the squash on the top shelf of the oven first as this takes longer to cook. After 15 minutes add the carrots and parsnips to middle shelf. Cook for a further 15-20 minutes. Keep an eye on them. Squash should soften and start to crisp on the top, same as the carrots and parsnips.
- Take 3-4 cloves of garlic and chop finely. Take half a small ginger root and cut finely. Take 1 leek (or onion) and chop.
- In a large pot heat some coconut oil (olive oil). Add garlic and ginger and simmer gently. Then add the leeks and let them soften.
- Add 3 cups of water to pot and 1.5 teaspoons of bouillon (or 1 veg stock cube).
- Cut the squash into chunks and add them to the pot along with the carrots and parsnips. Add a sprinkle of curry powder and dried ginger. If pot looks a little low on liquid, add another cup of water to make sure the veg is sufficiently covered. Turn it onto a medium/low heat and let it simmer for 20 minutes.
- Finally add a tin of coconut milk, stir and taste. Season with salt and pepper if necessary.
- Liquidise and Bon appetite!!
~ Share! Nothing beats getting home and being served a hot bowl of soup.
~ Experiment. Make it your own.