10th July 2014

A thick, smooth and creamy soup warmed with a hint of paprika and ginger. It's a lovely winter soup, uses basic pantry ingredients and is quick and easy to prepare. For variation, add a sweet potato and a cup of orange juice to the cooking liquid.

Ingredients

• 1 tablespoon of olive oil
• 1 large onion, diced
• 2 medium potatoes, peeled and chopped
• 2 medium carrots, peeled and diced
• 500g butternut, cubed and preferably organic
• 1 teaspoon of ground ginger
• 1 teaspoon of ground cinnamon
• 1l homemade chicken stock
• 250ml of milk
• 1 teaspoon of honey
• ½ teaspoon of paprika
• Salt and freshly ground black pepper

Method

1. Heat the olive oil in a saucepan.
2. Add the onion and fry gently until translucent.
3. Add the potatoes, carrots and butternut and cook for a couple of minutes.
4. Add the ginger and cinnamon and cook for a further five minutes.
5. Add the chicken stock, milk, honey, paprika and salt to taste.
6. Bring to the boil, then reduce to a gentle simmer.
7. Half cover and cook for about about 35 minutes until all the vegetables are tender.
8. Allow to cool slightly and then blend until smooth.

Serving

Serve sprinkled with a dash of paprika and a swirl of cream.

Wine: Medium Cream or Pale Dry Sherry

Suggestions

• Try replacing 125ml of the stock with fresh orange juice and add some zest when serving.
• Replace one of the potatoes with a sweet potato.

Notes

• VERY EASY
• Preparation: Approximately 10-15 minutes
• Cooking: Approximately 35 minutes
• Wheat-free
• Allergens: Milk, cream
• Serves 4