Creamy Butternut Soup

I don't think I could have chosen a better day to share this recipe. The rain is (finally) coming down in buckets outside as Cape Town gets pummelled by a monster storm and right now I can think of no better lunch than a steaming bowl of delicious soup. Preferably followed by a nap. Local schools have been closed for the day due to the storm so there is not much chance of the latter but I will settle for soup! 

French Onion Soup

Bonjour! One the best things about the onset of Autumn and the chillier weather is that I get to eat soup all the time! Yes, I actually get rather excited about this. I try to make a couple of big batches of different flavours, and then freeze them in portions so that I always have some on hand for quick lunches. (If only I was that organised with all my meals!)

Mushroom Soup with Chevin and Thyme Toasts

Soup has been on the menu just about every day lately, it has become my lunchtime staple. There is something very satisfying about making it from scratch and this particular recipe includes two of my favourite food groups - mushrooms and cheese. Those are definitely food groups by the way.  

Carrot and Coriander Soup

If the weather where you are is anything like it is in Cape Town, then you've come to the right place! This recipe came about on a chilly Thursday afternoon - I was craving something warm, spiced, filling but not too heavy...in other words, a hearty home made soup! So I grabbed my chopping board and went about throwing some of my favourite flavours and ingredients into a pot and this was the result - my carrot and coriander soup.

I was really pleased with the way this turned out, the soup is thick and hearty, full of flavour and packed with healthy veggies and lentils. It also freezes well and I've packed a few containers away in the freezer for quick weekday lunches.

If you're feeling lavish you could serve this up with a swirl of cream, but I like to finish it off with a few fresh coriander leaves. It's delicious as is but you could also serve it with some warmed crusty bread, I feel less chilly just thinking about it!

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CARROT and CORIANDER SOUP

Makes 1.6 litres

15ml sunflower oil
1 teaspoon ground cumin
1/2 teaspoon medium curry powder
1 red onion, chopped
3 cloves of garlic, chopped
700g medium carrots, peeled and sliced
400g tin peeled and chopped tomatoes
1 litre vegetable stock
1 tin of lentils, drained (drained weight 244g)
1/3 cup fresh coriander leaves (no stalks) + extra to garnish
salt and pepper to season

Step 1.) Heat the sunflower oil in a pot, then add the ground cumin and curry powder and cook gently for 1-2 minutes.

Step 2.) Add the red onion and garlic and saute for 2 minutes.

Step 3.) Add the carrots and cook for a further 2 minutes.

Step 4.) Stir in the tin of tomatoes, then add the vegetable stock and allow everything to simmer until the carrots are just soft, stirring occasionally. This should take 20-30 minutes.

Step 5.) Add the lentils and simmer for a further 5 minutes.

Step 6.) Take the pot off the heat and stir in the coriander leaves. Use a stick blender or food processor to blitz the soup to the desired consistency - I like to blitz mine just until most of the carrot slices are blended in so it still has some texture, but you could make it smoother if you prefer.

Step 7.) Season to taste with salt and pepper and serve topped with a few fresh coriander leaves and some crusty bread on the side.