Tuesday, February 18, 2014

Recipe: Spicy Winter Root Veg Soup

The weather is so horrible at the moment, it's good to come home and have a big bowl of hot and spicy soup, with crusty buttered bread rolls. Honestly, so ghastly outside with the rain in the South west, we may as well start selling scuba diving tours of Bath! This "hot chilli powder" or "hot chilli flakes" that you may have noticed I put in a fair few of my recipes- you may think I'm a bit of a wimp because I tend to only use 1/4 or 1/2 tsp, but it's this special Malaysian chilli mixture I got from a local Asian shop, and knocks your socks off! I really recommend taking a trip to any local Chinese/Asian shop if you like your spicy food actually, they always have a big variety of scary looking hot dried chillies/ powders/pastes/sauces.

Spicy Winter Root Veg Soup (serves 8)

2 tbsp vegetable oil
1 small onion, diced
1 leek, diced
4 celery sticks, diced
600g carrots, peeled and diced
2 bay leaves
1 tbsp asafoetida
2 tsp medium curry powder
½ tsp hot chilli flakes (plus extra for garnish if you’re brave!)
1 large sweet potato, peeled and diced
1 large parsnip, peeled and diced
2 potatoes, peeled and finely diced
2 tbsp single cream
2 litre chicken stock
Salt and pepper to taste

1. Fry the onion, leek, celery, carrots and bay leaves with the vegetable oil in a large pan for 12 minutes. Add the asafoetida, curry powder and chilli flakes and cook for a further 2 minutes.
2. Add all of the other ingredients and cook on a medium high heat for 40 minutes, stirring occasionally. Blend, season to taste, and serve (garnished with extra chilli flakes if you like your heat!)
 

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