This festive soup is such a bright and flavourful recipe, it would make a good addition to any Christmas meal!
Ingredients (for four): a little olive oil 8 carrots, scraped and chopped 1 large onion, chopped a stick of celery, chopped 1 small potato, diced small 2 inch square of fresh ginger, peeled and cut up 1 tablespoon of dried coriander (you could use fresh but it will make the soup go a bit green/brown in colour) 6 or 7 cloves of garlic, crushed or sliced (or even thrown in whole) a handful of cashew nuts water as needed seasalt to taste
In a large pan, fry off the onion, carrot and celery until softened. Add the potato, ginger, coriander, garlic and nuts and cover with water. Bring to the boil and turn down to a simmer for about 20 minutes or until all vegetables are tender. Add salt to taste and then blend it all up! Delicious 🙂
These totally gorgeous spices were sent to us by Mettalife, an E-commerce Ethical and Vegan Marketplace, the perfect place to shop this Christmas and to support small business. The spices make up part of a Vegan Spices Recipe Gift Box from The Teaspoon Club. It comes complete with various recipes and all the spices and spice mixes needed to make them.
The Teaspoon Club’s ethically sourced spices are exceptionally high quality, the flavours that come through are rich and strong and far superior to the wee jars obtained in supermarkets. They also arrive in compostable packaging.
Mettalife have given us a code for you to use for purchases from their site. Just use FAMILY10 for a 10% discount.
The Butternut Squash Curry with Coconut recipe that came with the kit sounded absolutely delicious, but as we’re not the best recipe followers, we made our own inspired by it and will leave theirs to purchasers or receivers of the gift box 🙂 Here’s our Butternut Squash Curry, using the provided spice mix:
Coconut oil, 1 tablespoon
spice mix of coriander seeds, cumin seeds, fennel seeds and yellow mustard seeds, 1 tablespoon
nigella seeds, 1 teaspoon
ground cumin, 1 teaspoon
ground turmeric, 1 teaspoon
ground fenugreek, 1 teaspoon
1 onion, finely chopped
3 cloves of garlic, crushed
1 apple, peeled, cored, diced
1 yellow pepper, diced
1 bag of frozen butternut squash, 500g, or a fresh one, peeled and chopped
1 tin of coconut milk
water as needed
1 and a half cups of frozen peas
salt to taste
Method: pound the seeds up in a pestle and mortar if you have, otherwise skip this step. Fry the seeds, spices, onion, garlic, apple and pepper in the oil for a few minutes before adding the squash and the coconut milk. Bring to the boil and turn down to simmer until almost cooked (about 20 minutes). Add the peas for a further 10 minutes of cooking and salt to taste.
This was so delicious we’re really looking forward to using the Chilli Spice Mix next!