Serves 8
Ingredients:
Vegetable stock - 1.5 liter's.
Red or white Onion ( We prefer red onion ) - 1 Large, chopped into small pieces.
Celery- 2 Sticks, chopped into small pieces.
Squash- 1.5 kg, deseed and chop into small cubes ( no need peel, cook with skin).
Red Peppers- 300g, deseed and chop into small pieces.
Carrots- 300g peel and chop into small pieces.
Oil, Rape or Olive ( We prefer Olive)- 4 table spoons
Fresh Parsley- to season
Ginger- 5cm peeled and chopped
Ground Turmeric- tea spoon
Ground Sweet Smoked Paprika- tea spoon
Salt and Pepper- to season
To do:
1.Heat the oil on a medium heat in a tall pan, add the onion, celery and red pepper. Stir until lightly brown to release the flavors, then add the carrots and squash, cook for 5 minutes, stir when needed as not to stick.
2.Add the turmeric, ginger and sweet smoked paprika, mix it in well.
3.Add the stock, bring to a boil and cover. ( make sure stock covers the veg in the pan, add more water if needed). Cook for 25 mins.
4. Remove from heat and blend with hand blender until smooth in texture, add a little water if needed.
5.Season with salt and pepper, Garnish with Fresh Parsley.
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