Everyone knows I love Nigella and as she is the queen of comfort food, I thought I would turn to her in my current time of need. Of course Nigella has the answers to my food prayers and I found it in her lovely rich golden soup. Super easy to make, healthy, filling and COMFORTING!
Soup is a soothing comfort food and unlike a tub of ice cream or a block of chocolate, soup doesn't come with the repercussions of cellulite and food guilt! It's also packed with vitamins and will keep you 'calmly' satisfied. Plus I always find the process of making soup very cathartic; something about it's old-fashioned family feel. Time to start cooking!
Nigella's butternut squash and sweet potato soup
Ingredients:
- 350g peeled and diced butternut squash and sweet potato
- 750ml hot chicken or vegetable stock
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground mace good grinding of pepper
- 4 teaspoons buttermilk (for garnish - optional)
- parmesan cheese (for garnish - optional)
Method:
Serves 2 (or as Nigella says, 1 in great need - Oh how I love her commentary!)
- Put the diced butternut and sweet potato in a saucepan with the hot chicken or vegetable stock and both spices.
- Bring to the boil and simmer for 15 minutes, or until the vegetables are tender. Add some pepper to taste.
- Puree the soup in a blender - you will find that by removing the centre nozzle on the lid and placing a hand or tea towel over the top, you will not get a build-up of pressure and the ensuing explosion of soup on your walls.
- Pour the blended soup into two bowls, garnishing each bowl with swirls made with 2 teaspoons of buttermilk and some grated parmesan.
No comments:
Post a Comment