This fragrant soup is the perfect salve for a chilly autumn day.
Serves 8 people
Method
- Heat the oil in a large pot and fry the onions until they start to brown.
- Add the potato and continue to fry off for another 5-7 minutes.
- Add the chopped apples and pumpkin to the pot and cook for a further 5 minutes.
- Add the garlic and rosemary and cook for 1 more minute.
- Add the stock and bring to the boil. Reduce heat to a fast simmer and cook for 15 minutes. Add the tin of coconut milk, and blend the soup if you prefer a smooth consistency. ThidsSeason with salt and pepper.
Ingredients
1 tablespoon of olive oil
2 onions, chopped
1 large potato, peeled and diced
1 tin coconut soup
2 medium apples of your choice, peeled, de-seeded and chopped
1kg squash of your choice, peeled, de-seeded and chopped into 3cm chunks
2 cloves garlic, chopped
2tbsp rosemary, chopped
1 litre reduced salt vegetable stock
For a deeper flavour, roast the squash and add it with the stock.
Add red lentils to this soup to make it even more hearty and nutritious.
Make a simple baby food by steaming some extra pumpkin and apple on top of the soup and then mashing them.
It is cheaper to buy a whole pumpkin and make extra soup and baby food, which you can then freeze.
