This soup has a simple, nourishing character to it. It’s made from sweet potatoes and squash, which are good sources of the kind of carbohydrates our bodies love, and are packed with beta-carotene and vitamins. I pair them with fennel seeds, which help digestion, and some chilli to boost the metabolism and warm things up.
With one soup, there are a million things you can do. I find it difficult to eat the same thing night after night, so I use the soup as the base for a few different meals, adding different toppings and extras each night to make it seem new. Below are a few ideas of how to make one pot of soup into lots of different dinners.
The first day I tend to eat it puréed and smooth, straight up, with a quick herb oil and some bread.
The second night I eat the soup with texture—I add some canned cannellini beans and top with some chopped chilli. The next night I serve it with brown rice, yogurt, cilantro, and green chilli. The possibilities are endless, and if you do get bored, you can freeze it in portions for a quick dinner when time is tight.
HERE ARE SOME OF THE WAYS I LIKE TO EAT MY VAT OF SOUP
. Blended until smooth, topped with a quick basil oil, and served with good bread.
. Stew-style, with some cannellini beans added while the soup is warming, and topped with crispy fried thyme bread crumbs and red chilli.
. Half blended, warmed, and served over brown rice with chopped chilli, coriander, lime zest, and a spoonful of yogurt.
. Stew-style, with some smoked paprika stirred in while the soup is warming and topped with broken corn tortillas, red chilli, and some little bits of avocado.
Wash and finely slice the leek, and finely slice the onion, carrots, and celery.
Heat a large pan over medium heat and add a little olive or coconut oil. Once the pan is hot, add the chopped vegetables and cook for 10 to 15 minutes, until soft and sweet.
Meanwhile, peel the sweet potatoes and chop into large chunks. Seed the squash and coarsely chop into similar-size chunks (I leave the skin on, but if you like, you could peel this too).
Once the leek mixture is soft and smelling good, add the sweet potatoes, squash, and spices along with 2 quarts/ 2 litres of hot water from the kettle and the stock powder or cube. Bring to a boil, then turn down to a simmer and cook for 30 to 40 minutes, until the vegetables are soft and falling apart, topping up with a little hot water from the kettle if it starts to look a little thick.
I cool the lot and store it in the fridge or freezer until I’m hungry. I store it all without puréeing, as I like to eat it both silky smooth and with a more stewlike texture, so I warm and purée it in portions as I need.
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