There’s nothing better than a bit of ginger in the middle of winter, as it provides a number of health benefits. This week we decided to make a Butternut Squash & Ginger Soup, as we had been donated some Butternut Squash and found some more for very cheap (3 for £1) in a local veg shop in Canton. This was a very cheap recipe to make, and we made 40 servings for under £10. The recipe was taken from Sarah Kramer’s La Dolce Vegan recipe book, which is a great resource of amazing vegan recipes.
The soup was well received on the streets, and it’s great to see new faces coming to Food Not Bombs and talking to us about current issues. We are inviting people who come to our weekly street serves, to attend the Cardiff Anarchist Bookfair which takes places Saturday February 21st in Cathays Community Centre. Food Not Bombs Cardiff will be providing food at this event, and we’re excited about the first anarchist bookfair in 5 years!
Anyway, here’s the recipe for this week’s delicious soup…
10 Small Onions
10 Tbsp Oil
20 inches fresh ginger, grated.
20 Cups Butternut Squash
20 Cups (5 Litres) Vegetable Stock
10 Cans of Chopped Tomatos
5 Cups Red Lentils
5 tsp Salt
5 tsp Black Pepper
In a big saucepan, on medium heat, saute the onion in oil until translucent. Add the ginger and squash and saute for 10 minutes, or until a bit soft. Add the stock, tomatoes, lentils, salt and pepper. Bring to boil, then reduce heat. Simmer until vegetables are soft. With a hand blender, blend the soup until smooth (be careful when blending hot liquids). Reheat and serve. Makes around 40 servings.