Dinner Lunch

Fiery Winter Warmer

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
Serves 2-3


1 large sweet potato
2 large carrots
1 leek
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


  1. Start by peeling the sweet potato and carrots. Boil the sweet potato in a pan for roughly 10 minutes.
  2. In a separate pan boil the chopped leek, and cubed carrots with a handful of kale, also for roughly 10 minutes.
  3. Drain the vegetables and potato keeping some of the water to use to mix with the stock.
  4. 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.
  5. Remove and pour into bowls, serving with a dollop of creme freche and chilli flakes.

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