This time of year all I want is soup. Some days I’ll have no time at all, so a trip to the supermarket to pick up a good quality pot (and triple check it’s gluten free) is fine.
When time is on my hands, I love nothing more than chucking flavours together, followed by a quick blend to create a smooth winter warmer. I even surprise myself how quick soup is to make. Plus make enough portions to freeze and bulk and defrost whenever you fancy.
I’ve been trying to experiment with spice a little more (I promise I’m being a little braver than a classic Korma!), and I’m finding my tastebuds can handle more and more. My housemate is a chilli sauce obsessive, so every now and then I’ll spice up my poached eggs with a dash of fire.
This got me thinking. Adding spices to soups can work just as well as curries. I was lucky to be send a wonderful collection of fresh spices from Spice Kitchen. When the little parcel arrived I could smell the incredible aromas through the envelope! Within ten minutes of bringing the parcel back up to my desk, a colleague had already made an order! Trust me, this stuff is the business.
Fiery Winter Warmer
1 large sweet potato
2 large carrots
1 handful of kale
1 tbsp chilli powder
1 tbsp tumeric
1 chicken or veggie stock cube with roughly 150-200ml water.
Dollup of creme freche
Chilli flakes, to season
- Start by peeling the sweet potato and carrots. Boil the sweet potato in a pan for roughly 10 minutes.
- In a separate pan boil the chopped leek, and cubed carrots with a handful of kale, also for roughly 10 minutes.
- Drain the vegetables and potato keeping some of the water to use to mix with the stock.
- Add the veggies and potato in a liquidiser or food blender (I use a Nutri Ninja), and stir in the stock, chilli powder and tumeric. Feel free to add more hot water if you prefer a thinner soup. Blend until smooth.
- Remove and pour into bowls, serving with a dollop of creme freche and chilli flakes.