Friday, 24 January 2014

Squash and Fennel Soup

In the winter there are two vegetables I have loads of and to tell you the truth I get a bit bored with them so I thought I'd zing this soup up with a bit of ginger.  Also, instead of liquidizing it I have left it chunky and rustic. I have loads of squashes which are stored in straw-filled crates for winter and fennel still growing.  There are many versions of this soup, and lots call for roasting the vegetables, in mine they are cooked slowly in a Spanish cast-iron pot called a Puchero.  You can use any type of pan but you must cook it very slowly, the ingredients have to be totally cooked before adding the liquid.

Serves 2 - 4


2 large fennel bulbs
Half a large squash, butternut or Muscade de Provence
Half a thumb size piece of fresh ginger
Pinch of chilli flakes
2 cloves of garlic
Small bunch of fresh coriander
Salt and pepper to taste
Water or stock

How to go about it

Wash and chop fennel into small pieces, peel and cube squash.  Put these into your chosen pan with a good slug of olive oil. Grate ginger, finely chop garlic and roughly chop coriander and add to the pan, season with salt and pepper.  Cook gently until the vegetables are soft and melting, about 25 mins.  Then add enough water or light stock to make a thick soup.  You will find the flavors have concentrated and usually water is sufficient to give a lovely natural tasting soup.

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