Meals and Courses

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon smoked paprika
  • 500 g (1 lb) butternut squash, sliced, deseeded, peeled and diced
  • 2 small carrots, diced
  • 500 g (1 lb) tomatoes, skinned optional, roughly chopped
  • 410 g (13½ oz) can mixed beans, drained
  • 900 ml (1½ pints) vegetable or chicken stock (see pages 13 and 10)
  • 150 ml (¼ pint) full-fat crème fraîche
  • 100 g (3½ oz) kale, torn into bite-sized pieces
  • salt and pepper

Heat the oil in a saucepan, add the onion and fry gently for 5 minutes. Stir in the garlic and smoked paprika and cook briefly, then add the squash, carrots, tomatoes and drained beans.

Pour on the stock, season with salt and pepper and bring to the boil, stirring. Cover and simmer for 25 minutes until the vegetables are tender.

Stir the crème fraîche into the soup, then add the kale, pressing it just beneath the surface of the stock. Cover and cook for 5 minutes until the kale has just wilted. Ladle into bowls and serve with warm garlic bread.

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