This lovely winter soup is boosted with vegetables including carrots, celery and pumpkin to give it a creamy texture. Plus the addition of warming spices cloves and cinnamon, and a splash of vinegar at the end balances the flavours perfectly. You can make a large batch and freeze servings for a quick lunch at home.
1 tablespoon olive oil
1 small onion, chopped
2 medium carrots, chopped
1 cup chopped squash or pumpkin
1 celery stalk, chopped
3 cloves garlic, chopped
1 heaped tablespoon tomato puree
800ml can chopped tomatoes (or 2 x 400ml cans)
500ml good-quality chicken or vegetable stock
1 teaspoon honey
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 -1 teaspoon apple cider vinegar
salt and pepper to taste
finely chopped parsley + toast to serve.
Heat the oil in a large sauce-pan. Add the onions and saute without colouring until softened, about 5 minutes. Add the carrots, squash, celeriac, garlic and tomato paste and saute briefly. Pour over the chopped tomatoes and stock and bring to a gentle boil. Add the honey and spices and simmer for 20 minutes until the vegetables are soft.
Remove from the heat and use a stick blender to puree until smooth. Return to the heat, add cider vinegar, and salt and pepper to taste.
Serve with toast and finely chopped parsley.
Recipe and images by Nicola Galloway. Mother of two preschoolers, Nicola is the author of the popular New Zealand cookbook Feeding Little Tummies – healthy recipes from babies’ first foods to family meals. Nicola is a trained chef with a diploma in nutrition, and writes the award-winning food blog Homegrown Kitchen.