Coming back from a warm country into a cold (but should be warm) country is a scare, so I decided to make my first batch of soup for the winter season. Something a little thrown together from my fruit and veg man downstairs.
Chop a small onion into chunks along with three carrots, a red pepper, a yellow pepper and a quarter of a butternut squash. Take three garlic cloves and smash to remove skin.
Pour in a table spoon of olive oil and throw in the onion, garlic and butternut squash to cook on medium heat. Let these sweat for a bit. When the onion is translucent add the rest of the vegetables into the pot and sweat for 10 - 12 minutes on low heat.
In the meantime, boil 1.5 cups of hot water to add to one cube of vegetable stock in a separate bowl. Stir the vegetables in the pot until they are coated. After a few more minutes, add the stock and let simmer on medium heat until the squash is soft.
Turn off heat, give it a quick blend but keep it chunky. Return to heat add one teaspoon of curry powder, one teaspoon of marjoram, two bay leaves and salt and pepper to taste. Give it a good stir and let it sit for a bit.
Then eat with very mature cheddar on toast!
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