Squash-Apple Soup with Thai Red Curry

2 teaspoons olive oil
1 small butternut pumpkin, peeled, seeded and cubed (about 4 cups)
1 apple, cored, peeled and diced
2 leeks, white part only, washed and sliced
1 small carrot, peeled and sliced
½ stalk celery, finely chopped
1 T chopped fresh basil
2 teaspoons Thai red curry paste
4 cups basic vegetable stock
2 cups water
1 T brown sugar
2 teaspoons sea salt or more to taste
thinly sliced chives
Thin strips of orange zest

In a 4-quart saucepan, heat the olive oil over medium heat. Add the squash, apple, leeks, carrot, celery, and basil and cook, stirring often, until the vegetables are softened; do not brown.

Add the curry paste and cook, stirring constantly, for one minute.

Add the stock, water, brown sugar, and salt. Reduce the heat to medium-low and simmer for 45 minutes, or until the vegetables are very soft.

Cool for 30 minutes, then puree until absolutely smooth.

Reheat and taste for seasoning, adding salt if needed. Serve very hot, with a sprinkling of chives and orange zest, if desired.

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Split Pea Soup

1 pound dried green split peas
2 carrots, peeled
2 ribs celery
1 onion
1 parsnip
1 leek (3 inches of green left on, root trimmed, split lengthwise + washed well)
2 tablespoons olive oil
1 bay leaf
4 sprigs fresh thyme, or 1 teaspoon dried
1 teaspoon dried tarragon, or 1-2 T chopped fresh
4 cups vegetable broth
4 cups water
Salt and pepper to taste
2 tablespoons chopped flat-leaf parsley

Dice carrots, celery, onion, parsnip and leek. Heat oil in a large, heavy pot over low heat. Add the diced vegetables and cook until wilted, 10 to 12 minutes. Add the peas; cook for 1 minute. Add the bay leaf, thyme, tarragon, broth and water.

Bring to a boil, reduce heat to a simmer, cover partially and cook, stirring occasionally, until the peas are cooked, about an hour. (If you are cooking in a crock pot, just add chopped vegetables and everything else to the pot and cook for 8-10 hours).

Remove bay leaf and thyme sprigs, if used. Season to taste with salt and pepper. You can let it sit for awhile to thicken. Then when ready to serve, heat it up and stir in the parsley.

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Spicy carrot and lentil soup

½tsp chilli flakes
2tsp cumin seeds
2tbsp olive oil
650g (1lb 7oz) carrots, washed and coarsely grated
1 celery stick, finely sliced
150g (5½oz) split red lentils
1.2ltr (2pt) hot vegetable stock
125ml (4fl oz) coconut milk
4tbsp plain yoghurt
Small handful of coriander leaves
Warm naan bread, to serve

Heat a large saucepan and then add the chilli flakes and cumin seeds. Dry fry for a minute or so, until they release their aroma and pop around in the pan. Remove half of the seeds and set aside.

Add the oil to the pan and, once it is hot, stir in the carrots and celery. Stir around for a couple of minutes, and then add the lentils, stock and coconut milk.

Bring to a simmer and cook for about 15 minutes, covered with a lid, until the lentils are tender.

Blitz the soup until as smooth or chunky as you prefer, and season with salt and pepper.

To serve, spoon into bowls, add a spoon of yoghurt on top, scatter with the reserved spices, and add a few coriander leaves, serve with warm naan bread.

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