Wednesday, 9 January 2013

Squash soup served with Garlic bread and Greek yogurt.

Today I set myself the challenge of making soup for only five of us, instead of the industrial quantities I usually make.

Squash soup.

  • One onion - chopped
  • Two leeks - sliced into rings
  • Three medium carrots - sliced into rings
  • Three small squash - peeled, de-seeded and chopped
  • Small tin of sweet-corn
  • Handful of sultarners 
  • One tablespoon of cooking oil
  • One tablespoon curry powder
  • Stock cube
  • Coriander
  • Salt and ground black pepper
  • Greek yogurt
  • Garlic bread

In a large pan with a good fitting lid, gently cook the onions with the oil, until they are transparent. Stir so it doesn't stick or if you're busy, cook on a very low heat for longer and put the lid on the pan.

Add the leeks, cover and continue cooking for another five minutes or so until the leeks are soft.

Add the carrots and a cup of boiling water. 

After about five minutes add the squash , a pint or so of boiling water, curry powder, coriander, salt & pepper and cook for another ten minutes. 

Remove the lid and add the sweetcorn,

and sultarners and bring to the boil.
Reduce the heat and continue to cook without the lid to allow the soup to thicken up. 
I served the soup with lashings of garlic bread and a spoonful of Greek yogurt.

I hope you like this. The bairns and I did. If you don't serve this with garlic bread you could always add the garlic when you put in the leeks.  

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