Soup season is here, and we’re bubbling with excitement! There’s nothing quite like slurping on a hot bowl of the stuff while the temperatures drop outside.
Thanks to the chilli, this recipe from The Cozy Kitchen on Cookpad has some extra heat to it too, which works perfectly with the freshness from the mint and the zestiness from the lime juice.
Serve this unique soup with a chunk of crusty bread and enjoy your fresh veggies in a brand new way.
Prep time: 10 minutes
Cook time: 45 minutes
Serves: 2 people
1 large marrow
1 large sweet potato
1 large carrot
1 onion, chopped
2 cloves of garlic, minced
1 red chilli, chopped
2 pints of vegetable or chicken stock
Handful of fresh mint
1 lime, juice only
Salt & pepper, to taste
Radish, thinly sliced
Pinch of crushed chillies
Wash and chop the marrow, sweet potato and carrot. Only peel them if the skins are damaged or extra dirty.
Heat a large pan over medium-low heat. Add a dash of oil and leave it for a few seconds to get warm.
Add the onion and garlic with a pinch of salt, and cook for 5 minutes, stirring often.
Add the marrow, sweet potato, carrot and chilli and cook for 5 minutes.
Pour the stock into the pan, bring to the boil and simmer for 30 minutes until the veg is very tender.
Use a hand blender to blitz the veg. Add a dash of water if you prefer a thinner consistency.
Add the mint and lime juice then blitz again.
Season to your taste then garnish with radish slices and crushed chillies.