Caribbean Butternut Soup
Serves 4–6
This is a pumpkin soup with a kick. Use a lime rather than a lemon if you like a more gentle tang and adjust the chilli sauce
according to your taste.
Ingredients:
- 1 tablespoon NUTTELEX
- 1 large onion, roughly chopped
- 1 leek, washed well and chopped
- 2 cloves garlic, crushed
- 1 medium butternut, peeled and chopped
- 1 ½ litres chicken stock
- juice of 1 lime or lemon
- 2 tablespoons short grain rice
- freshly ground pepper to taste
- 1 tablespoon medium hot chilli sauce
- fresh coriander and lime slices to garnish
Method:
- Melt NUTTELEX in deep saucepan and cook onion, leek, garlic and butternut over medium heat for 3–5 minutes, stirring well.
- Add chicken stock, cover pan and simmer until vegetables are very soft.
- Blend mixture in a food processor or push through a sieve and return to saucepan.
- Add lime or lemon juice, rice, pepper and chilli sauce. Bring to boil, reduce heat and simmer for 10–12 minutes, stirring occasionally to prevent rice from sticking.
- Top with thin slices of lime or lemon in each soup bowl and finely chopped coriander.