2 tbsp olive or sunflower oil (or 30g butter)
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
1-2 fresh red chillies, de-seeded and chopped (optional) or 1 tsp or more curry paste or curry powder or spices (cumin, fennel seeds, cinnamon)
1 potato, peeled and cut into chunks
500g vegetables, prepared and roughly chopped (carrots, swede, parsnip, cauliflower, broccoli, sweet potato, butternut squash)
1-1.5 litres vegetable or chicken stock (or vegetable cooking water or a mixture of water and milk)
salt and freshly ground black pepper
- Heat the oil or butter gently in a large saucepan, then add the onion, garlic and chillies (if using), or curry paste/powder or spices (if using) and cook for a few minutes.
- Add the vegetables and stir around to coat everything, then sweat very gently for 10-15 minutes.
- Pour in 1 litre of stock (or other liquid), saving the rest for thinning down if necessary. Season with salt and freshly ground black pepper. Bring to the boil, then lower the heat and simmer gently for about 20 minutes until all the vegetables are tender.
- Use a stick blender to blend the soup in the pan and thin down with the reserved stock, water or milk if necessary and check the seasoning.
- Serve straight away or cool and keep in the fridge for up to one week and reheat as needed.