Ingredients
- 1 butternut squash, diced
- 2 sliced carrots
- 1 clove garlic
- salt/pepper
- olive oil
- 1 litre of chicken stock
- 2 tbsp cumin seeds
- Diced onion
- 2 sticks celery finely chopped
- Chopped Coriander
Method
- Preheat the oven to 200 degrees
- Put the squash and carrots in a roasting tin, with oil and pepper and cumin
- Roast for 25 mins
- Saute the onions, and celery and minced garlic
- Add the roasted vegetables
- Add 1 litre of chicken stock (or vegetable if vegetarian)
- Simmer for 10 minutes
- Add half the coriander and whizz up with an electric hand blender, or blend in batches
- Season to taste and add remaining coriander
To really impress, see my post of how to make puff pastry stick, a work of moments but really impressive and serve instead of bread. Not an everyday treat, but gives that extra something something when serving soup as a starter to dinner guests. I actually made the soup with coconut milk and these herby puff sticks as a starter for our last family Christmas Dinner
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