Sweet Potato & SquashSoup

Parve, Vegan, Dairy Free
6 generous portions

This is not a bland soup by any means nor is it spicy it just has a gentle kick which makes it superb as a winter warmer. It is silky and smooth and no-one guesses what gives it the sting.

An excellent parve dinner party soup and I quite often double the quantity and freeze down in portions. I have used the lime and ginger seasoning in other winter soups with great success

250g (8oz) onion
2cm (1 inch) piece fresh ginger
1 tsp fresh coriander seeds
500g (1lb) winter squash
250g (8oz) sweet potato
3 sticks of celery
100g (4 oz) potato
½ fresh lime
Seasoning
900ml (30 fl) oz boiling water
2 tbsp vegetable oil

Chop the onion, ginger and celery. Heat the oil in a large saucepan and toss in the onion mix. Add a pinch of salt and gently fry this mix for 5 minutes till soft. Crush the coriander seeds and add to the pan.

While this is cooking peel the potato, squash and sweet potato and roughly cube. Add these, as you chop, to the onion mix in the saucepan and cook for a further 5 minutes being careful not to catch or brown these. If necessary add a little water. The flavours will now being to release.

Add the water and bring back to the boil. Squeeze in the juice of the lime. Reduce the heat and simmer for about 20 minutes until the vegetables are soft. Season to taste: blend either using a hand blender or in a liquidizer.

Gluten Free Squash & Sweet Potato Soup with a Sting