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Chase away the winter chills with these hearty dishes. You’ll find the recipes in our July issue.
(Serves 4–6)
INGREDIENTS
FOR THE BUTTERNUT AND GINGER SOUP
15ml olive or avocado oil
1 onion, diced
20ml fresh ginger, finely grated
2ml ground ginger
5ml mild curry powder
1kg butternut*, peeled and cubed
1,2ℓ quality vegetable or
chicken stock
salt and milled black pepper,
to taste
60ml cream (optional)
FOR THE GARAM MASALA DRIZZLE
60ml fresh mint leaves
60ml spinach leaves
boiling water, to cover
45ml olive oil
5 curry leaves
5ml garam masala
1ml salt
10ml lemon juice
TO SERVE
fresh coriander leaves or tempered curry leaves
crostini
METHOD
1. To make the butternut and ginger soup, heat the oil in a large pot and gently fry the onion over a low heat for 5 minutes.
2. Add the fresh ginger, ground ginger and curry powder and cook for a minute.
3. Increase the temperature and stir in the butternut and stock and bring to the boil. Reduce the heat to a simmer, cover and cook for 15–20 minutes, or until the butternut is tender.
4. Allow to cool slightly and purée using a handheld stick blender or food processor.
5. Return the soup to the pan, warm through and season with salt and pepper. Stir in the cream, if desired.
6. To make the garam masala drizzle, place the mint and spinach leaves in a bowl and pour boiling water over to cover. After a minute, drain and plunge the mint and spinach into iced water.
7. Heat the oil in a pan and fry the curry leaves for a minute. Stir in the garam masala and set aside.
8. Drain the mint and spinach well and place in the bowl of a food processor. Add the garam masala oil mixture and season with salt and lemon juice.
9. Blitz until well combined. Keep chunky or strain through cheesecloth for a clear drizzle, if desired.
10. Ladle the soup into warm bowls, top with the garam masala drizzle and coriander or tempered curry leaves, and serve with crostini.
COOK’S NOTE* As an alternative, use 500g butternut and 500g orange-flesh sweet potato.
