Videhis VeggieTable

Distinguished Vegetarian Cuisine With Flavours From Around the World.

Spicy Butternut Soup with Chilli Cheese Crisps

Spicy Butternut Soup with Chilli Cheese Crisps

Spicy Butternut Soup With Chilli Cheese Crisps by Videhi

Preparation:  10 minutes

Cooking time:  35 minutes

Serves:  4

2 tbsp (30 ml) olive oil

1 small onion finely chopped

1 tsp (5ml) garlic finely chopped

2-3 dry red chilli roughly crushed

550 – 600g butternut chopped into squares (4 cups)

2 tsp (10ml) Coriander powder

1 tsp (5ml) Cumin powder

1 tsp (5ml) mixed herbs

1 ½ tsp salt

1 litre water.

1 ½ cups grated veg friendly chedder/gouda cheese

2-3 finely sliced green chilli

Serving options – crushed red chilli.  Milled black pepper.  Roasted pumpkin seeds.

Let’s cook 🙂

  • Heat oil in a pot. Toss in onions, garlic and red chilli.  Fry for a few seconds.
  • Now add butternut, coriander powder, cumin powder, mixed herds and salt.
  • Cook for 5-8 minutes on high heat – stirring every now and then making sure it does not burn.
  • Thereafter add water and boil. Reduce heat to medium and cook until butternut is soft and mashes easily.  Cook for about 30 minutes.
  • While butternut is cooking down. Spoon 2 – 3 tbsp of cheese on a baking tray into disks.  Add chopped chilli.    Make sure you leave significant gaps between them.
  • Place under a hot grill and toast until bubbly and golden brown. Keep an eye on them as they tend to burn very quick.  Remove with spatula.
  • Blitz butternut in a food processor or hand blender until smooth.

Handy Hints:  Serve with crostinis or croutons

For an extra creamy texture add a dollop of fresh cream

For vegan option add coconut cream

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2 comments on “Spicy Butternut Soup with Chilli Cheese Crisps

  1. very nice Videhi, Keep up the good work

    Liked by 1 person

  2. videhisveggietable
    May 19, 2015

    Thank you Sivamanikandan 🙂

    Liked by 1 person

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This entry was posted on May 11, 2015 by in Vegetarian.
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