Recipe courtesy of Psychologies Magazine (December 2018) and taken from “Eat Happy” by Melissa Hemsley.
This bright soup spiked with ginger, turmeric, miso and lemon came about because Melissa had some carrots and half a squash to hand, but feel free to use one or the other. Serve chunky or blended smooth. The chive topping is also delicious on grilled fish or chicken and roasted veg.
Serves : 6
1 tblsp coconut oil or ghee
2 large onions, roughly chopped
4 garlic cloves, roughly chopped
5cm piece of ginger, chopped
1 tsp ground turmeric
4 large carrots, chopped into 1.5cm cubes
1 medium butternut squash, peeled, deseeded and chopped into 2cm cubes
1.5 litres stock or water
2 tblsp miso (or to taste)
Juice of 1 lemon
Sea salt and black pepper
Chive Topping :
1 fresh red chilli, deseeded and finely chopped
4 tblsp chives, chopped
4 tblsp sunflower seeds
4 tblsp extra virgin olive oil
A pinch of sea salt
Step One : Melt the oil in a large, wide saucepan, add the onions and cook over a medium heat for 4 minutes, stirring from time to time. Add the garlic, ginger and turmeric and cook for a further minute.
Step Two : Add the carrots and squash, followed by the stock. Bring to a medium simmer, cover with lid and cook for 15-18 minutes, until the vegetables are tender.
Step Three : Meanwhile, mix together all the ingredients for the topping in a small bowl. Add the miso and lemon juice to another bowl with a few tablespoons of the hot liquid from the pan, and stir or whisk into a smooth paste.
Step Four : Remove the soup from the heat and stir through the miso paste. Using a blender, or hand-held blender, blend the soup in batches, or leave chunky, if you prefer, and taste for seasoning – you can always add a little more miso, salt, pepper or lemon juice, if necessary. Serve with the chive topping.