In the winter when it’s rainy and chilly out (pretty much like it is now), I don’t often feel like a salad for lunch, what I really want is to have something hot, comforting and quick and I regularly have different soups. I cook my soup in extra-large batches, I freeze some portions individually and keep some in the fridge. When I’m hungry at lunch, it takes 2 minutes to heat a bowl of steaming soup up on top of the oven.
I love this soup it has an amazing vibrant colour that you just want to devour. It has a creamy, thick texture without the dairy and a hint of sweetness with the blood orange added. Sometimes I like to add some left over roast chicken or a little bit of crispy bacon for some extra protein.
It’s also a great way to add super-healthy immune building bone broth for you and your family. For years I’ve been making my soup with a stock cube not realising I was missing out on this chefs classic. I came across bone broth while trying to alleviate my daughter’s eczema and now I’m using it for everything. Not only is it packed with health giving qualities, it adds an incredible flavour to your soups, stews and sauces. More info on bone broth coming soon..
- 1 tablespoon of pork lard or ghee
- 1 large onion
- 5 medium beetroot, peeled and cubed
- 1 small butternut squash, peeled, deseeded and cubed
- 2 cm of ginger, peeled and finely grated
- Juice and grated rind of 1 orange (I used a blood orange but any would suffice)
- 1 litre of chicken bone broth
- 0.5 litre of water or enough to just cover your veg
- Heat lard or ghee and fry onion on a low heat until soft but not brown about 5 minutes
- Add the rest of the ingredients and bring to the boil, turn down and simmer for 30-35 minutes until the vegetables are soft all the way through.
- Use a hand blender or liquidiser to blitz the veg smooth.