Hot red soup

Hot red soup

Served with dry-fried aloo paratha.

A delicious thrown-together creation of ingredients left in the house, which were largely red, or spicy and red.


  • 1 butternut squash, cut to large cubes
  • 1 red pepper, cut to large cubes
  • 2 tbsp olive oil, for roasting; 1 tsbp olive oil, for frying
  • 1 leek, halved and sliced
  • 4 pickled onions, quartered or diced
  • 3 red chilli peppers, halved and sliced
  • 3 cloves garlic, crushed
  • 1 can chopped tomatoes (or 4-6 fresh ones)
  • 1 stock cube (with a pint of boiling water)
  • 2 tsp bouillon powder
  • 5 large sun-dried tomatoes, chopped
  • 2 large handfuls frozen sweetcorn
  • I had some left-over daal to add, but you could make up for it with the following (cooked before hand):
    • 4 tbsp red lentils
    • 1 tbsp cornmeal
    • 1 tbsp oats
    • tomato purée
    • sweet mango chilli sauce


  1. Set the oven high to around 220 °C. Prepare the squash and red pepper, and place the squash in an oiled roasting tin in the oven.  Five minutes later, put the red pepper in the tray too, and return to the oven.
  2. Lightly fry the leek, pickled onions and chillies for 5 minutes, then add the garlic and continue to fry for 5 minutes being careful not to let it burn. Add the tomato and turn the heat up, and add the stock and bouillon and bring to the boil then simmer.
  3. At this point, add the daal or equivalent, plus the sweetcorn and sun-dried tomato.  The roast veg should take around 20-30 minutes; when they begin to look crispy, remove from the oven and add to the soup. Continue to stir for 10 minutes then serve.

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