I never did get to make that soup yesterday. I was diverted by the need to stack the bokashi bucket and clean forgot. Next thing I knew, I had a sandwich in one hand and… a sandwich in the other. It was organic brown bread so I feel reasonably virtuous. Please notice that I’ve avoided the “balanced diet” joke. Well, side-stepped it rather than actually avoided it I suppose.
I did get round to it today though, and it worked out well. It’s a nicely seasoned brownish soup, partly due to the seasoning, which changes the colour from orange.
It’s easy and almost free of effort, hence the title.
Here’s the recipe.
Ingredients
Three bags of ready chopped Sweet Potato/Butternut Squash from TESCO. They are three for the price of two at the moment.
Half a pack of ready-chopped onions.
Three cloves of garlic. Chopped.
A piece of ginger about twice the size of the top of my thumb. Chopped.
Two organic vegetable stock cubes (they were on offer).
Two heaped teaspoons of cumin.
Water. How much water? Enough to cover and simmer. Maybe some to dilute.
Method
Soften the onions. I browned them by accident but it didn’t do any harm. Let#s face it, this isn’t Masterchef.
Throw in the rest of the stuff and add water.
Simmer for around 20 minutes.
Use stick blender to reduce to soup. Dilute to taste.
I meant to add a red chilli because I wanted to add some heat and some red flecks to the soup. Unfortunately I can’t find where Julia put the chillis when she stacked the shopping.
If you do it with chilli you can probably leave out the cumin, which will give you a much more orange soup, with more heat but less depth of flavour.
It’s so easy I should do it more often.
Normally I would chop my own veg, but a combination of knee and back pain means I can’t stand and cook for too long, At the moment quick is good, even if it does cost more.