Arabian Nights Soup

3/06/2012


Inspiration for this recipe came from watching Aladdin (yes, I watch Disney films, so shoot me). After spending 10 minutes staring dreamily into the depths of my spice rack I got creating what I like to think of as a tasty soup.  Yes, it looks similar to my sunshine soup.  That's what happens when Butternut squash is the main ingredient.  So shoot me again.

I present to you - ARABIAN NIGHTS SOUP. Feel free to serve it on a magic carpet/bed of lustrous purple silk/a pet tiger....


A batch makes about 2-3 servings.


300g Butternut Squash (about half a big one) cut into small chunks
3 sticks of celery, cut into small chunks
1 large white onion (or two medium ones), cut into small chunks
1 yellow pepper, sliced
2 carrots, cut into small chunks
2 crushed garlic cloves
1 reduced salt vegetable stock cube
2 teaspoons of honey

1/4 teaspoon of ground ginger
1/2 teaspoon of ground cinnamon
1/4 teaspoon of cumin
5g of fresh coriander
1/4 teaspoon of chilli powder
1 teaspoon of cracked/crushed peppercorns
1/4 teaspoon of mild curry powder

2 teaspoons Toasted Seasme Seed oil

Pop the kettle on, do your chopping, slicing and dicing and slide all the veg into a big saucepan. Coat them in the seed oil, add in the coriander, give it a mix and set it on a low heat, stirring to stop it burning.

Once the kettle has boiled, crush the stock cube into a measuring jug and add 1 pint of boiling water into it. Give it a good stir.

Now add the ginger, chilli, cumin & curry powder to the jug and stir gently. Finally add the cinnamon. Stir gently and leave for a minute.

To the big pot of veg, add the pepper give it one final mix before adding the stock/spice mixture. Give it a stir and make sure that the water has reached the bottom.

Cover immediately (Or else it will reduce to a big mushy burnt mess) and leave for no longer than 25 minutes to bubble away nicely.

At this point, your kitchen will smell amazing, it's right about this time that I start singing songs from Aladdin.


One everything has bubbled away nicely, whip out your blender and mix it well until there are no lump or bumps left. Season the top with a pinch of pepper, or I used crushed coriander seeds which works nicely too.

Serve. I had mine with a small Naan bread - very tasty!




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