I first made this soup a while ago with some left over Sunday roast veg, it was so good I decided to perfect the recipe and have now made it a lot.
It goes down so well and is perfect as a lunch or dinner for when the days get colder.
WARNING this soup is very spicy; for less heat use less chilli!!
2 pints vegetable stock
2 sweet potatoes
1 small squash
2 red chillies
3 cloves of garlic
1 tsp. chilli flakes
1 tsp. cumin powder
1 bay leaf
2 sprigs of rosemary
2 sprigs of thyme
salt and pepper to taste
Roughly chop the vegetables, finely chop the chillies, garlic and herbs.
In a large saucepan, heat the olive oil and fry the onions and chillies until the onions are translucent. Add the potatoes, squash, carrots and garlic and season with the salt, pepper, cumin and chilli flakes. Cook on a medium heat for 10-15 minutes.
Drain off the excess oil and return to the heat. Now add the stock, herbs and the bay leaf and bring to the boil. Reduce the heat, cover and simmer for 20 mins.
Serve chunky or blend for a smoother soup.
Enjoy with crusty bread and a dollop of cream.