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I love this time of year, as the nights start to draw in and the weather gets colder; I start thinking up soup recipes or remembering old favourites that we haven’t eaten for a while. I just love soup – eating it and making it; it’s so easy to make and you get a disproportionate return on your effort, which is a result in my mind.
This recipe is a family favourite and also one I often put on my menu for my pop up home restaurant Knife & Fork. It was on the menu this week and it got lots of compliments and requests for the recipe so I said I would blog it for everyone. Some people don’t like to give their recipes away and like to keep them secret but personally I am very happy to share and I take it as a huge compliment if someone wants one of my recipes. I am very shallow – I do like a compliment!
Gluten Free: Use gluten free soy sauce and don’t use a stock cube unless you know it’s gluten free too. If you don’t have GF soy sauce use Thai fish sauce to season or just salt & pepper
Dairy Free: It is dairy free as long as you use another oil not butter instead of coconut oil as stated in the recipe.
Vegetarian: Don’t put the chicken in it and use a vegetarian stock cube or just water.
This is the original recipe – I use 2 to 3 onions, 3 or 4 stalks of celery, a leek, a couple of red chillies and a knob of ginger. I never weigh it out! As for sweet potatoes – 3 or 4 big ones. If it is too thick I just add more water when I blend it. Sorry not too helpful on quantities. I had no idea the original recipe weighed vegetables – who does that?!
Recipe sent in by Tanya Young. Owner and chef, at Knife and Fork in Bicester.
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