Positively glowing with goodness, this soup uses some of my red peppers continuing to ripen behind glass in the autumnal sunshine.
Warmed by two teaspoons of curry powder the broth is earthy and thickened with butternut squash and red lentils - a colourful concoction that is a joy to eat on a chilly day.
I put it together on a freezing afternoon when one of my nearest and dearest was challenging himself at a Beast Spartan event - a 24k run and 30 gruelling obstacles in relentless rain - I think I thought some sort of ‘transference’ would occur to give him some kind of comfort too!
In contrast I used my knobbly, gnarly celeriac to create a gentler more creamy soup, sharpened by tangy blue cheese which was equally delicious.
Harvest was just a little earlier than expected as something else appeared to be thinking about having a nibble so thought I'd better get to it before they did!
I used milk rather than cream in the celeriac soup and an onion instead of a leek and it still worked perfectly. I also blended the spinach into the red pepper soup rather than just wilting and serving.
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