The winter food is rolling in showing no signs of stopping which is fab because it means soups! All the soups you can think of in all shapes and sizes, one-pot, minimal washing up, wintery magic.

A little while ago when I was still living in Reading, Becky (our lamb tagine queen)’s mum lent me her copy of ‘Covent Garden Food Co.’s Book Of Soups’ and in it wasΒ a plethora of great ideas, the recipes were organised by season, there were a few which were more ambitious but on the whole the recipes taught you how to make the most of each of the flavours used from the main player (vegetables/meat/fish) to the seasoning.

I improvised what I made today from their ‘Sweet Potato and Orange’ soup which was delicious but I love experimenting so here’s what I did to create this warming soup:

200g diced pumpkin
350g diced sweet potato
2 mahoosive garlic cloves
5 cloves
1 red chilli, deseeded
Zest of 1 orange
That orange, halved
1 tbsp chopped fresh ginger
2 bay leaves
1 small cinamon stick
1 tbsp cumin
200g tomatoes, chopped
750ml homemade vegetable stock (see blog for recipe)
Sprinkling of chopped thyme
1tbsp extra virgin olive oil

Heat the oil up in a large casserole and add the cumin, ginger thyme, garlic and the chilli until the garlic and chilli become soft.
Add the sweet potato, pumpkin, bay leaves, cloves, tomatoes, orange zest and orange, and coat in the seasoning.
Pour in the stock Β to just cover the vegetables, bring to the boil for 2 minutes and then reduce to a simmer, stirring regularly and keeping an eye on the sweet potato and pumpkin for when they get super soft and have taken the seasoning with their flavour, this will take around 35 minutes.
When it has reached this point, turn the heat right down and take a potato masher to the soup so it gets off nice and lumpy. You can take a hand processor to it if you like but I for one love this soup chunky.
Mash up the soup like The Prodigy and Enya (‘youtube’ it) and serve on a cold and blustery day with a good book to hand.