An easy and delicious soup from one of our world famous deli chefs. The smokiness is from the smoked jalapeno peppers (aka chipotle). Serves 6.
Olive or sunflower oil
1 tsp dried chipotle chilli flakes (or to taste)
4 cloves garlic, chopped garlic
1 tbsp smoked paprika
4 celery sticks, chopped
4 yellow, orange or red peppers, roughly chopped
2 big butternut squashes, peeled, seeded and roughly chopped
1.5 litre water
1 tbsp of balsamic vinegar
1 block creamed coconut
1 bunch chopped parsley
salt and black pepper
Sautee onions in oil, until light brown and thoroughly cooked.
Add chipotle chilli flakes and garlic. Cook for 5 min, stirring to prevent it from burning and on low heat.
Add smoked paprika and cook for 2 min.
Add celery, squashes, water, vinegar, coconut, chopped parsley, salt and black pepper.
Cook until vegetables are soft and blend until you achieve a creamy texture.