Wednesday, 12 October 2016
Sweet potato and squash soup
Autumn is definitely here, the mornings are cold and sharp and my appetite has definitely increased.
Eating warming meals, prepared using seasonal ingredients is very important in maintaining good health and balance. I recently had an introduction to Ayurveda at my weekend school, and what was really interesting, is that we should stay aligned with nature and seasons when cooking. This soup is a nice and easy example of using seasonal veg and preparing a light, but filling and warm meal - just what our body needs in colder months.
Prep time 10 mins, cooking time 30 mins
Here's what you need:
1 small squash - peeled, deseeded and cut into chunks
1 small sweet potato - peeled and cut into chunks
1 medium onion
2 garlic cloves
half a tsp of turmeric
1 tsp of cumin
black pepper to taste
pinch of chilli
500ml of stock - this would be either 1 stock cube or homemade stock - if you're using cubes I recommend Kallo (they are organic and have less salt than standard cubes)
coconut oil for frying
Here's what to do:
Peel the veg and chop into chunks. Peel the onion and finely chop. Heat the oil in a pan. Fry the onion until soft. Add crushed garlic and the spices and fry for few minutes. Then add the sweet potato and squash and fry for few minutes, stirring it so it doesn't stick to the pan. Next pour the prepared stock, wait until it comes to boil then reduce the heat and simmer for another 25 minutes.
Once the squash and sweet potato are soft take off heat and transfer all (including the liquid) to a blender to create a smooth cream. Once blended move back to the pot and add black pepper to taste.
If you like you can serve it with a dollop of cream and some pumpkin seeds or some lovely bread.