My sincerest apologies, I have fallen off the blogging wagon. But I’m back and eager to post recipes again. I dedicate this post to my cousin Tasneem Khan, who spurred me on to not delay it any longer. Your prawn pasta awaits you when you decide to visit x
Olive oil to cook with
1/2 onion finely chopped
1/2 butternut cubed (1 cup)
1 small orange sweet potato cubed (1 cup)
1 tsp chilli powder
1 tsp mixed herbs
1 tsp red chilli flakes
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander powder
1/2 tsp cinnamon
1/2 tsp ginger powder
Salt to taste
1 tbsp fresh cream/Greek yoghurt
1 tbsp butter
1 tsp crushed garlic
1/2 tsp red chilli flakes
1/4 cup of shrimp
Add some olive oil to a pot, caramelize the onions (put some aside for serving). Add the rest of the primary ingredients above & half cup water. Cook till soft adding additional water where necessary. Essentially you’re steaming the butternut & sweet potato till its soft. This should take 30 mins.
Remove the pot from stove & let cool for 10 minutes. Then blend into a purée.
You can now place it back on the stove on medium to high heat, adding 1/4 cup boiling water. Once it starts bubbling, add 1 tbsp fresh cream (or more if you’d like it rich in flavor).
I fried some shrimp in butter, crushed garlic, red chilli flakes & salt & then added the purée. I also put aside a few shrimps to serve.
All in all took an hour to make.
The primary ingredients is essentially what you need to make a basic butternut soup. Just add cream or yoghurt to make it creamy.
Additionally what’s great is that you can freeze the purée and just defrost and flavor as I did below by adding yogurt & infusing with coriander (dhanya) and serving with creamy vegan Danish Feta & Rye bruschetta. Perfect healthy alternative or meat free Monday alternative 🙂