Leek, Potato & Fennel Soup
Add flavourful fennel to the classic leek and potato soup for a new twist
Good, better, best
GOOD + Go vegan: instead of chicken stock, use vegetable, and swap the double cream for a plant-based cream.
BETTER ++ Recipe
BEST +++ Add crunch: upgrade the garnish with crispy croutons. Fry cubes of sourdough bread with garlic and paprika.
Spiced Butternut Squash Soup
Food
Starters
American
British
Vegetarian
A tasty vegetarian soup with warming winter spices.
4 Servings
Ingredients
2 butternut squashes
60ml olive oil
300g potatoes, peeled and diced
1 leek, diced
2 tsp Schwartz® Ground Cinnamon
1 tbsp Schwartz® Ground Nutmeg
1 tbsp Schwartz® Garlic Puree
1.5l prepared chicken stock
125ml double cream
Pinch of Schwartz® Paprika
Method
- Preheat oven to 180C.
- Cut the squashes in half lengthwise and scoop out the seeds. Drizzle with half the oil and roast for 25-35 mins until cooked through and lightly golden.
- Heat the remaining oil in a pan, add the potato and cook for 5 mins. Add the leek, Schwartz® Ground Cinnamon, Schwartz® Ground Nutmeg and Schwartz® Garlic Puree. Stir and cook for a further 2 mins.
- Remove the squash from its skin and add the flesh to the potato and leek mix.
- Add the chicken stock and simmer gently until the vegetables are tender.
- Remove from the heat and blend.
- Return to the heat, add the cream (reserving a small amount for a garnish) and heat through gently. Season to taste, and serve with a swirl of cream and a pinch of Schwartz® Paprika.
