Years of hostel living have made me a hater of all things soup. There is just something about that oniony, vegetable stock smell that immediately brings back a flood of angsty adolescent feelings and memories of cold hallways, even colder study halls and horrible margarine and polony sandwiches. However since I have been dating a kaaskop with a predilection for soup and especially ‘snert’ – a Dutch pea and ham soup – I have become a little more open-minded about soup. Studies have shown that soup keeps you feeling fuller for longer than solids and what with how easy it is to freeze, it is a great way to keep lunch on hand during the winter months.
Even with the progress I have made with my feelings towards soup, there is still no way that I will eat a meaty soup – that is just a bridge too far – so Meat Free Monday is perfect for expanding my soup making repertoire and doing something to lessen my carbon footprint. Meat Free Monday is also a great way to explore alternative and healthier protein sources and oh my word, get ready to start exploring spices. Tunisian harissa paste, Egyptian dukkah and delicious curries are just a few of the interesting ingredients used to add a kick to your all out veggie meal. Do try it sometime, it is LOADS of fun :).
Spicy Pumpkin and Sweet Potato Soup
- 400 g pumpkin, peeled and diced
- 350 g sweet potato, peeled and diced
- 3 granny smith apples, peeled and cored
- 625 ml veggie stock
- half an onion (chopped)
- 1 tsp minced garlic
- 1 tbsp red curry
- 200 ml coconut cream
- Fry the onion in melted butter until soft.
- Add the garlic and fry for another minute.
- Add the vegetable stock, vegetables and apples.
- Depending on the size of your pot add less or more vegetable stock. The veggies and apples should just be covered by the stock.
- Let it boil away for about 20 to 30 minutes, until the pumpkin and sweet potato is soft enough to be forked.
- Remove it from the heat and add the coconut cream and red curry paste.
- Blitz it with a blender until it is smooth.