Squash, Carrot & Noodle Soup
By: Jacqueline Meldrum
Published: Thursday, February 25, 2010 - 8:27am

Ingredients




1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
4 centimeters piece fresh ginger, finely chopped
3 stalks of celery
4 carrots, chopped
1/2 butternut squash, chopped
1/2 teaspoon chilli powder
1/2 teaspoon ground turmeric
4 tablespoons crunchy peanut butter
4 cups vegetable stock
200 grams soft noodles
1 handful of coriander, chopped
1 handful of roasted peanuts
salt & freshly ground black pepper

Preparation

1 Gently saute the onion, garlic and ginger in the olive oil before adding the celery and carrots. Cook for a few minutes before adding the squash. Cook for another 5 minutes. Stir in the chilli powder, turmeric and peanut butter. Pour in the vegetables stock and bring to the boil. Reduce to a simmer and cook, covered for 30 minutes. Add the noodles and cook for a few more minutes before seasoning and adding the coriander. Serve topped with a sprinkling of roasted peanuts.

About


The combination of peanut butter, chilli and ginger give this soup a gorgeous flavour and adding the noodles, makes this soup a meal in a bowl.

Comments:
Helen Pitlick

You had me at peanut butter! Sounds like a delightful combination of flavors and textures.