Mabel’s Souper Autumnal Feast – as cosy as a wooly jumper

Nothing warms the cockles of the heart like home-made soup. It’s a meal in a bowl. It contains at least 11 of your five a day. It costs less than a fiver to make a bottomless vat-full. It’s low fat. AND it empties your fridge of just about anything and everything you need to use up. It’s souper.

You really can soupify virtually anything but I rustled up this one using what I had remaining from my yummy veggie delivery last week. It was truly scrumptious, even if I say it myself, so I thought it might be worth a wee shout-out.

Quantities really just depend on how much you want to make or, if you’re anything like me, how much you need to use up. If you end up with far too much you can always freeze it in portions for a quick meal on a rainy day, or take some round to your next door neighbour. Its nice to be nice.

Gather together:

Garlic – a couple of cloves
Carrots – I used 4
Sweet potato – I used 3
Squash – 1 big beast
Olive oil – a swirl
Turmeric – a sprinkling
Mild curry powder – just a touch
Sour cream – to serve
Parmesan and/or baby spinach – as a cheeky wee bonus

 Start by warming up a little olive oil in a big bad-boy pan. Chop up your garlic finely and fry it off. After 30 seconds or so, add the chopped onions and fry them off together a wee bit. Then put the lid on your pan and let the whole shebang SWEAT for a few mins.

Peel your carrots, sweet potato and butternut squash (ditch the seeds too), and chop them all into chunks. Add them to the pan, stir together and replace the lid.

For some foxy flavour, add a fair swatch of salt and pepper, sprinkling of turmeric and a shake of mild curry powder.

Leave the veg to soften for 10 mins while you make up a couple of pints of veg stock.

Add the stock to the pan and simmer on a low heat. When all the veg is nice and soft, take the pan off the heat and allow to cool for 10 mins.

Blend the contents of the pan to within an inch of its life. Smooth. Feel free to add more stock if the texture is looking more ‘wallpaper paste’ than ‘sloppy and soupilicious’. Season to taste and garnish with a dollup of soured cream. Delish.

Feel free to serve with a few cheeky flecks of parmesan or if you’re just going totally NUTS then try stirring through a sprinkling of baby spinach. Quirky.

Warm your face. Warm your heart.