Nothing beats a warming soup when it’s cold outside. This one is made of roast root vegetables and squash, silken tofu for extra creaminess and rounded off with a slight Indian twist. With turmeric, ginger, garlic and lime (that cold won’t stand a chance). Use a mild curry if the kids aren’t keen on spicy food.
What you need:
2 tbsp rapeseed oil
Small butternut squash (around 600g before peeling) – peeled, seeds removed and cut into bite-sized pieces
1 large parsnip – peeled and cut into sticks
1 medium sweet potato – peeled and cut into bite-sized pieces
2 medium carrots – peeled and cut into sticks
1 oninon – halved and sliced
2 garlic cloves – minced
2 tbsp maple syrup
350g silken tofu
2 tbsp curry powder
1 tsp turmeric
1.5 tsp ground ginger
Juice of one lime
Salt to taste
800-900ml water or vegetable stock
50g pine kernels – briefly dry roasted
How you do it:
Preheat your oven to gas mark 6 (200C).
In a large roasting tin mix all your veg (including the onion slices, but without the garlic) with a drizzle of oil and a sprinkle of salt.
Roast for approximately 1 hour or until very soft and slightly browned (give it an occasional stir, don’t worry if it gets a little mushy).
Stir in the garlic and drizzle over the maple syrup and leave to caramelise for 5 minutes.
Meanwhile roast your pine kernels in a frying pan, or - on a separate baking tray – together with the veg in the oven, until lightly browned.
Keep a close eye on them as they burn easily.
Transfer your veg to a food processor, add the silken tofu and start blending, adding water or stock until you have a smooth, creamy soup.
Add spices and pour into a large pan for a quick reheat if necessary.
Serve with a generous sprinkle of roasted pine kernels and a slice of crusty bread.