NOURISHING BUTTERNUT SOUP

by Gourmet Guide, Jenny Handley

Serves 8

INGREDIENTS

50 ml coconut oil

1 large onion, chopped

2 cloves garlic, chopped

1 large or two small butternuts, peeled and cubed

1 sweet potato, peeled and cubed

1 t leaf masala

1 t cumin seeds

1 thumb ginger, peeled and chopped

1 large orange, zest removed, and halved

100 ml feta brine

2 C vegetable stock

1 C milk

salt, pepper

coriander leaves

sesame oil

METHOD

1. Heat the oil in a large saucepan.
2. Add onion and caramelise.
3. Add garlic, butternut, sweet potato, masala, cumin, ginger, orange halves and zest and stir well.
4. Add the brine and stock, and bring to the boil.
5. Simmer for 30 minutes with the lid on.
6. Add the milk and season. Taste before seasoning as the brine is very salty.
7. Remove the orange skins, then scoop out the flesh and add to the soup.
8. Use a hand-held blender to blitz.
9. Serve piping hot in cups or bowls, garnished with a few coriander leaves and/or a dash of sesame oil.