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Hearty curry and lime soup – serves 3 to 4

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.



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