I have started juicing a lot of vegetables lately and when I do, I save the pulp from the juicer, which is full of fibre, and try to reuse it. It seems like such a waste not to, and if you know me you will know that one thing I hate is wasting food. So the original recipe was made with carrot, fennel and ginger juice pulp but you can also make it with grated carrot, fennel and ginger too. I made this soup the other night for some friends and accompanied it with some delicious fresh Turkish bread from the shop up the road.
Ingredients (serves 4)
1 medium butternut squash
2 tablespoons coconut oil
1/2 yellow onion (diced)
2 cloves garlic (crushed)
2 teaspoons curry powder
1/2 teaspoon paprika
1 teaspoon cumin
1 teaspoon turmeric
2 carrots (grated)
1/2 fennel bulb (grated)
1 relatively large piece of ginger (grated)
1 litre vegetable stock (I use Marigold)
1/2 cup yellow split peas
Chilli infused olive oil or olive oil & chilli flakes
6 stalks Tuscan kale/cavolo nero (de-stemmed)
Sea salt & black pepper to taste
Preheat the oven to 180 degrees Celsius.
Peel and chop the butternut squash into small pieces, season with salt and pepper, place on a lined baking tray and pop in the oven for 20 mins.
Get your largest soup pot and heat up the coconut oil in it. Then place the onion in the pot and let cook on medium heat for a couple of minutes, followed by the crushed garlic.
Add all the spices and cook for a couple of minutes.
Add the grated vegetables/juice pulp and leave to cook for about 5 minutes until the flavours infuse.
Then add the vegetable stock to the pot and bring to a boil, reduce the heat and let simmer for about 10 minutes.
Remove the pot from the heat and with a handheld blender, blend the soup into a nice smooth consistency. If you are using juice pulp I would recommend sieving out the soup into a large bowl after blending to avoid having pieces of ginger fibre in the smooth soup.
Put the pot back on medium heat and add the yellow split peas, and salt and pepper to taste and then let cook for at least 25 mins.
In the meantime de-stem the kale so that you are left with the leaves.
Just before you serve the soup, put a pan on low heat and warm up the chilli infused olive oil/olive oil & chilli flakes and quickly cook the kale for approx. 2 minutes.
Divide the soup up into bowls and place the kale on top.