Spiced Red Vegetable Soup ❤️

Name: Spiced Red Vegetable Soup ❤️
Cuisine: British
Ingredients: 1/2 Butternut Squash; 3 Carrots; 1 Sweet Potato; 1 Onion; 1 Red Bell Pepper; 2 Chilli Peppers; 1 Tin Coconut Milk; 100 g Fresh Corriander; 1 Vegetable Stock Cube; 2 tsp Paprika; 2 tsp Salt; 1 Good Glug of Vegetable Oil; 1 Piece Ginger (Size of your thumb); 2 Garlic Cloves

Sally Strong @Sally

Bristol

We had lots of veggies and coriander, I decided to get experimental and see what I could rustle up in the kitchen and made this, it's delicious and perfect for autumn!!

Sally Strong @Sally

Bristol

We had lots of veggies and coriander, I decided to get experimental and see what I could rustle up in the kitchen and made this, it's delicious and perfect for autumn!!

Saved

Ingredients

1/2Butternut Squash
3Carrots
1Sweet Potato
1Onion
1Red Bell Pepper
2Chilli Peppers
1 TinCoconut Milk
100 gFresh Corriander
1Vegetable Stock Cube
2 tspPaprika
2 tspSalt
1Good Glug of Vegetable Oil
1 PieceGinger (Size of your thumb)
2Garlic Cloves

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Steps

1

Peel and cube the red veg (butternut squash, carrots and sweet potato). Cut up the bell pepper into strips.
2

Mince the onion, ginger, garlic and chilli. Heat up a large pan with the good glug of oil in the bottom. Add the diced veggies and soften.
3

When the onion is soft add the paprika, fry for about 1 minute then add the cubed veggies.
4

Add some water, so it almost (but not quite) covers all of the veggies. Crumble in the stock cube and add the salt. Bring up to the boil. Once it boils bring down to a simmer.
5

Mince half of the coriander and add to the pan. Add the coconut milk, taste here to see if you need anymore salt.
6

Let the pan simmer (with the lid on) for 20 minutes. Before taking off the heat mince the remaining coriander and let it cook for a minute more. Take off the heat and leave to cool for 5 mins.
7

Blend the soup to a smooth consistency and enjoy!!