Soup is one of the most versatile, pocket-friendly and healthy dishes and we almost always have some homemade soup in the fridge during the winter season for an easy weekday lunch. This one uses a cupboard staple that many of us have to hand to do all the hard work creating flavour so you can knock this up while making the dinner and be prepped for the week.
Ingredients – 4 portions
- 2 tbsp oil
- 2 onions, roughly chopped
- 2″ piece of fresh ginger, skinned and sliced
- 2 tbsp Thai red curry paste
- 1 butternut squash, skinned and cubed
- 1.25 ltr vegetable stock
- 1 lemongrass stick, bruised
- 400ml coconut milk
- 9-10 baby corn, diced
- 1/2 red pepper, diced
- handful of green beans, diced
- Coriander to garnish
- Heat the oil in a large pan, add the onions and ginger and fry for 5 – 7 minutes until softened.
- Add the curry paste and mix with the onions mixture well so that they are well coated and fry for 2 minutes to release the spices.
- Add the butternut squash to the pan, along with the stock, lemongrass and coconut milk and simmer for 20 minutes until the squash is soft.
- Liquidise until smooth.
- Place the liquidised soup back on the heat and add the baby corn, pepper and beans and simmer for 10 minutes.
- Serve, garnished with fresh coriander.