Ingredients
- 1 Red Bell Pepper, whole
- 1 Butternut Squash, peeled, de-seeded and chopped
- 2 large rings of Celeriac cut about 1cm thick, peeled and chopped
- 1 Red Onion, peeled and finely chopped
- 1 chunk Ginger, peeled and finely chopped
- 1/2 tsp Nutmeg, freshly ground
- 1/3 tin Coconut Milk
- 2 litres Vegetable Stock
- 4 tbsp Olive Oil
- Sea Salt
- Black Pepper
Cuisine: Cooking time: 60 mins Serving: 10 people
- Pre-heat your oven to 180 degrees. Place the red pepper, whole, onto a baking sheet and place in the oven for about 40 minutes or until the skin starts to blister.
- Put the butternut squash in a roasting dish and drizzle with Olive Oil. Sprinkle with salt, nutmeg and black pepper and place in the oven with the pepper. They should be ready at about the same time.
- About 10 minutes before the squash and pepper will be ready, put the kettle on for your stock.
- Add about 3 tbsp of Olive Oil to a large saucepan and add the onions and ginger. Fry gently for about 3-4 minutes.
- Next add the Celeriac and fry for another 3-4 minutes.
- Add the butternut squash and mix well.
- Next add the 2 litres of stock and the Coconut Milk.
- Remove the pepper from the oven and remove the skin (it should just peel off). Remove the seeds and add the pepper straight to the soup.
- Add about 1.5 – 2 tsp of Sea Salt and 1/2 tsp of Black Pepper.
- Bring to the boil and simmer for about 20 minutes or until the celeriac is soft.
- Blitz with a stick blender until smooth. Season with more salt and pepper to taste.
Meal: Food type:
