Is it weird if I make soup for breakfast? London's grey today and I just found a kumara and a butternut pumpkin. Totally gonna do it, and play BOB in my fat jumper and feast while everyone is out hahahahaha. A Noble day indeed.
3 Tbsp extra virgin olive oil
2 onions, peeled and coarsely chopped
3 big cloves of garlic, peeled and chopped
A decent knob of ginger, peeled and chopped
1.5L (US a good 3 pints/UK2.6 pints) water
1 medium butternut squash, peeled, seeds out and chopped
2 large kumara (sweet potato), peeled and chopped
2 red potatoes, peeled and chopped
1 hot red chilli cut in half
A gigantic bunch of fresh coriander (cilantro)
Salt and pepper to taste
400ml (14 ounce) can of coconut milk
Lots of lime juice for squirting over at the end
Plain unsweetened yoghurt for the top, optional
1 Heat oil in a saucepan over medium heat, add onions then lower heat to medium. Cook until tender, stirring often to make sure they don’t catch. If they are starting to char, drop the heat further and add some water.
3 Pour in the water and add the butternut squash, kumara and potatoes along with the chilli and a handful of fresh coriander. It’s probably better at this stage to add most of the stalky bits of the coriander as it all gets whizzed up anyway and the fluffy leaves look nicer as a garnish to plonk on top at the end.
4 Add a generous pinch or three of salt, and freshly ground black pepper to taste, and let the soup bubble away until the veggies are tender. Throw in the coconut milk and bring to a gentle simmer.
5 Taste the soup and adjust seasoning as necessary. Grab yer blender and whizz until smooth, or leave some bits lumpy for added texture.
6 Serve immediately and top with more coriander and lots of fresh lime juice! And a blob of yoghurt … if you feel so inclined.
(Oh, PS, if you’re a bit spooked about spicy foods, remove the chilli before you whizz up the soup. It will have imparted some flavour and heat during the cooking process so if you prefer things on the mild side, that alone will suffice.)