Chili, squash & sweet potato soup
It's the season of jumpers and cosy nights in, preferably in front of a log fire, (one can dream).
The nights are getting cooler and after a long day, it's good to have something simple and delicious, ready to go.
Pumpkin & sweet potatoes are brilliant carbs sources as well as a wealth of nutrients, vitamins & minerals a-plenty and most of all they are pretty delish #yum.
Soups are super easy to make, fast comfort with all the goodness of vegetables power; incredibly versatile you can make them as simple or as gourmet as you like.
This is a quick one, you can change it up as you like. You will need:
200gr sweet potatoes
1/2 red onion
2 sage leaves
50g gorgonzola (piccante will work great)
20g toasted flaked almonds
1 vegetable stock cube
1 tablespoon olive oil (extra virgin)
Method couldn't be simpler.
Cube all your chunky veg. Chop sage finely (you can leave leaves as whole and remove later).
Cut your onion into thin slices.
To a deep pan over medium heat, brown the onions first. Then add chilli, sweet potatoes & squash. Cook lightly for 5 minutes, stirring well to coat the vegetables.
Add 750ml of water and the stock cube.
Season with salt and pepper and cook for 30minutes until vegetables are soft
*top tip: you can microwave the sweet tots and squash before hand to shave off a hefty 10mins*
Whilst the soup is cooking, toast your almonds and set aside. To toast almonds, simply place in a non stick pan over low heat. Lightly brown them.
Crumble your blue cheese. Any will work well. They have a creamy texture and spicy twang which is perfect contrast to the sweetness and heat of the soup.
Once the vegetables are cooked, blend until smooth.
Serve up with your gorgonzola and almond topping, and if you feel cheeky why not a crusty grilled slice of spelt bread