This is Nigella recipe that I have been cooking for years, it's a celebration of vegetables combined with orange and chilli. Sweet potato is key to ensure the consistency is not watery.
Nigella is a big name in my family. My dads Nigella obsession peaked at his 50th birthday party when all the female guests turned up donning Nigella wigs and push up bras.
Dodgy 50th birthdays aside this soup recipe is sexy especially when tarted up with a sprinkle of toasted hazelnuts, feta cheese and rosemary.
I like batch cook this then freeze in individual portions.
Makes about 10 portions
1 butternut squash (peeled and chopped into small chunks)
4 red peppers (chopped into chunks)
4 carrots (diced)
3 red onions (large chunks)
5 cloves of garlic (skins left on)
10 beef tomatoes (halved)
1 big handful or fresh thyme
3 tablespoons dried oregano
4 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon rock salt
2 litres water (boiled)
2 chicken stock cubes
2 oranges (zest and juice)
Method:
Preheat the oven to 180°C/gas mark 4/ 350°F
On a large baking tray season with thyme, oregano, olive oil, balsamic, rock salt and pepper the chopped vegetables and whole garlic cloves
(Make sure they are really well seasoned to intensify the flavour of the soup)
Roast in oven for 45-50 minutes until caramelised around the edges and leave on the try to come to room temperature
Using a food processor blend the roasted vegetables together until they form a thick consistency then add the blended vegetables to a large saucepan
Boil the kettle and measure out the 2 litres of water then crumble in chicken stock
Add the water to the pan of vegetables and simmer on a medium heat, stirring well not letting it come up to the boil
Add the orange juice and zest and season with salt and pepper
Remove from the heat after about 15 minutes and serve immediately with the toppings of your choice