easy soup recipe – My Whisk and I

This recipe yields enough soup for 6 people.

olive oil
3 medium butternuts
800g butternut, cut into 1,5cm chunks
1 onion, chopped
1 apple, peeled and chopped
2 x 400g tins of coconut milk
250ml vegetable stock
10ml curry powder
5ml ground ginger
small flowers and herbs to garnish

Preheat your oven to 180℃ and line a baking sheet with alluminium foil.
Peel and half the butternuts.
Cut a 7cm x 3cm rectangle of butternut from each halved veg.
Place a pan on medium-high heat and add a splash of oil to it.
Brown the butternut on its 6 flat sides and place on the prepared baking sheet.
Arrange the butternut chunks alongside, drizzle with olive oil and a sprinkling of salt.
Roast in the oven until just cooked. (about 15 minutes but check it by inserting a toothpick)
Place a large saucepan on medium heat, add some olive oil and the onion and cook until soft.
Add the cubed butternut, apple, curry powder and ginger and stir-fry for a minute or two.
Pour in one of the tins of coconut milk as well as the stock.
Bring the soup to a simmer and cook for 20 minutes.
Insert an immersion blender into the saucepan and blitz until completely smooth.
Pour in the other tin of coconut milk and bring the soup back to a gentle simmer for another 10 minutes.
Taste the soup and season with salt and white pepper.

Ladle the soup into soup bowls and place a roasted butternut triangle in the centre of each soup bowl.
Decorate the top surface of the butternut with small flowers and herbs to serve.

If you need to speed things up in the kitchen you may make this soup with store-bought stock and rotisserie chicken.

45ml olive oil
1 onion, finely chopped
a small bunch of salad onion, chopped
1 clove of garlic, minced
1l chicken stock
2 eggs
60ml fresh lemon juice
375ml cooked rice
500ml cooked chicken breast, shredded

Place a saucepan on medium-high heat and add the oil, onion and salad onion.
Cook until the onion is soft and translucent.
Add the garlic and stir-fry for 1 minute.
Pour in the chicken stock and season with salt and pepper.
Bring the mixture to the boil, turn down the heat and leave to simmer.
Add the eggs, lemon juice and 60ml of the rice to a blender.
Blend until smooth.
Keep the blender running and slowly pour in 250ml of the hot stock.
Now pour this mixture into the stock mixture in the saucepan while stirring.
Add the rest of the rice and the shredded chicken.
Simmer the soup for 10 minutes, on a low heat (do not let it boil) until thick.
Spoon into bowls and serve immediately.

Tag: easy soup recipe

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