Feed The Neighbours Too Soup

My own recipe so for that reason I have no reservations in sharing the full list on ingredients and not worrying about plagiarism!

 

 

This is basically a 'Souped up' (get it?) Version of my family favourite butternut squash and chorizo soup which is very much what it says it is:

 butternut squash, chorizo sausage and onion sautee'd in olive oil. vegetable or chicken stock cook until squash is tender, attack it with a hand blender (or in my house wizzy wizzy thing) until smooth, add smoked paprika and season with salt and pepper to taste. 

Wait! you are getting 2 recipes for the price of one here!

 

Anyway...

Feed The Neighbours Too Soup Contains....

1 Large butternut squash (deseeded and chopped into cubes approx 1 inch in size, rough guide here no need to get the ruler out)

175g asparagus chopped into 1 inch bits (the only reason its that quantity is that is the amount that was in the packet i bought in sainsburys)

2 chorizo rings (either mild or picante-hot, choose whatever suits your palette) chopped into 1/2 inch bits

2 large white onions chopped roughly

600g cherry tomatoes (again its what i had in my fridge so use as a rough guide)

260g spinach (the amount that was in a pack from sainsburys)

1 large-ish sweet potato chopped into 1 inch pieces

1 tbsp garlic puree or equivalent of chopped garlic

3 heaped tsps of harissa paste

5 chicken stock cubes

3 heaped tsps smoked paprika

salt and pepper to taste

gallons of water (no i mean it if you cook in my quantities you will need approx 10 pints of water)

 

 chuck the veg and chorizo (not the spinach) into a mahoosive stock pot (mine is pretty big but you can reduce quantities to suit your equipment)

with a good glug (accurate measurments as you can see) of olive oil, dont use extra virgin olive oil unless its all you have in the cupboard, its more expensive than basic olive oil and you dont taste any difference in the finished product so why spend the extra pennies?

Sautee the veg and chorizo for about 10 mins and add the garlic and harrissa.

Sautee for another few mins then add the stock cubes and water.

Turn the heat up and bring to the boil. Moderate the heat to a simmer and leave it alone for about 45 mins. (check its not bubbling over now and then)

When the vegetables are tender add the smoked paprika and attack it with the wizzy wizzy hand blender thingy until its smooth. throw the pack of spinach at it and wizzy wizzy one more time. stir it well to make sure you have no lumps of anything hiding at the bottom of the pot and season to taste.

 

I know you see chefs on tv going on and on about seasoning your food properly but believe me it is vital. Taste the soup as you season because you can always add more seasoning but you cant take it away!

Butter a couple of rounds of lovely crusty bread (you might want to try the white cob loaf recipe from Stacey Stewarts book, I like to replace half the flour with wholemeal flour for flavour but do whatever suits you) and tuck in! I'm off to eat mine now... Happy cooking!