Pumpkin, sweet potato, carrot & chilli soup
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Pumpkin soup is always popular and this soup adds the sweetness of sweet potato and carrot with the punch of chilli. If you are going to make your own vegetable stock, allow an extra 70 minutes. There are some good vegetable stocks off the shelf but nothing tastes quite the same as fresh stock. If you are short for time go for a good quality off the shelf vegetable stock and you will still get a good result.
Ingredients
- 1 litre of vegetable stock (homemade or packaged)
- 3 tablespoons olive oil
- 1 onion – peeled, rinsed, diced
- 2 garlic cloves – peeled, rinsed, crushed
- 2 small red birds eye chillies – washed, sliced
- 2 cups sweet potato – peeled, rinsed, diced
- 2 cups pumpkin – peeled, deseeded, rinsed, diced
- 4 carrots – peeled, rinsed, diced
- 400g / 14oz cannellini beans – rinsed, drained
Directions
- Prepare vegetables and vegetable stock.
- In a large pot add oil to heat on medium.
- Add onions, garlic and chilli for 5 minutes.
- Add sweet potato, pumpkin and carrots fry a further 5 minutes mixing well.
- Add stock bring to the boil on high heat, then reduce to low and simmer for 20 minutes covered.
- Add cannellini beans and simmer a further 10 minutes covered.
- Blend and serve.
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