If you follow me on Twitter then you may have seen a sneak preview of this recipe last week. Whenever I come up with something new I scribble it down quickly in my notebook. Generally this is just a list of ingredients with a hint of a method so that when it comes to writing it up on my blog I can remember how I made the dish. After I scribbled down the recipe for this soup I decided to take a quick snap of my notebook and post it on Twitter. No particular reason, I just thought it might be a bit of fun as I was always told off at school for my terrible handwriting and wanted to give my followers a challenge. It turns out that my handwriting is nowhere near as bad as I was led to believe by my teachers, it is also considerably worse now than it was when I left school, like most people I now tend to type more than pick up a pen.
The soup recipe was inspired by the parsnip and ginger soup recipe in the River Cottage Veg Everyday book which my parents bought me for Christmas. I didn't have any parsnips in the fridge but I do have lots of squashes at the moment. I bought a big box of them from Riverford a while ago and we're still working our way through them. I'm not quite sure what type of squash I used, I asked online and someone suggested it could be a melon squash which would make sense as it certainly smelt a bit like melon crossed with cucumber. Any squash or pumpkin would work in this soup, likewise with the stock, whichever you have to hand. I used some homemade ham stock leftover over from cooking the Christmas ham. I added all sorts of spices when making my ham stock including cinnamon, cloves, cumin, cardamom, bay leaves, black peppercorns and mustard seeds along with carrots and leeks. It makes the kitchen smell amazing and acts as a wonderful base for so many dishes. As my stock was quite strong I diluted it with water so it wouldn't overpower the other ingredients.
Ingredients - serves 4 to 5
1 onion, chopped
30g root ginger, peeled and roughly chopped
3 large fat garlic cloves, peeled
~800g squash/pumpkin unprepared weight, peeled, deseeded and cut into cubes
150g dried yellow split peas soaked overnight
1.1 litres of stock - I used 600ml strong ham stock and 500ml water, a light chicken or veg stock would work too
- Heat a little oil in a large pan over a medium heat and fry the onion until softened.
- Put the ginger and garlic in a pestle and mortar with a pinch of salt and pound to a coarse paste then add to the onions and fry for a couple of minutes until fragrant.
- Add the squash and cook for a minute or two, stirring often then add the split peas and the stock, bring to the boil then cover and simmer for about 30 minutes or until the split peas and squash are tender.
- Blend the soup and check the seasoning before serving in bowls with a chunk of crusty bread.
I'm linking this post up with Made With Love Mondays, Credit Crunch Munch run by Helen and Camilla and Feel Good Food where the theme this month is tasty and inexpensive.