People have been making soup, for as long as anyone can remember; combining ingredients in a pot to make a nutritious and filling meal. Soup is a meal enjoyed worldwide, for example America has Chowder, Spain, a chilled soup known as Gazpacho, Italy-Minestrone, China-Won Ton, Russia- Borsht, Greece-Avgolemono and in Britain we have Mulligatawny Soup, a spicy dish inherited from the British Raj of the early 19th century. The list is endless.
Of course, as well as the ‘traditional’ soups, there are many variations, and what could be better on a cold winters day, than a bowl of warm deliciousness?
2 red onions, finely chopped
3 garlic cloves, crushed
1 tsp. chili flakes (more if you like it really spicy!)
1 butternut squash (around 1.2kg), peeled deseeded and cut into chunks
1 large potato, peeled and cut into chunks
A few rosemary sprigs
1.25 litres gluten free chicken or vegetable stock (either homemade or Knorr do a good one called ‘Stock Pot’)
100g streaky bacon, finely chopped
Natural yogurt to garnish
- Put all ingredients, except the bacon, in a large pan.
- Bring to the boil.
- Simmer for 20 minutes until the vegetables are tender.
- Meanwhile, fry the bacon in a splash of oil until it is crisp. Drain on some kitchen paper.
- Cool a little and then blend in a food processor until smooth (this can be done with a stick blender, but be careful that it is not too hot as it may splash. You may need to do it in batches).
- Reheat.
- Ladle into bowls. Swirl in some yogurt and sprinkle with crisp bacon.
Cut The Mustard 