On Saturday, against my toes' better judgement, I braved the freezing winds with Keelan and Naomi to visit Bermondsey's Maltby Street market and the Ropewalk. Plenty of black filter coffee, stall holders with battery-heated socks and a swift trip to the Kernal Brewery's store meant we were able to stand the cold for a grand total of one hour before heading to the Design Museum to defrost our fingers.
Still shivering the day after, I made this spicy squash and potato soup with plenty of chili for a perfect snow-day lunch. I didn't manage to save any of the soup back (there seemed to be a continuous depletion of stocks throughout the afternoon...) but this would be great to freeze and defrost for lunches midweek.
Serves about six, or enough for a lot of lunches!
600g potatoes, peeled and chopped
350g squash, peeled and chopped
1 large onion, diced
2 chilis, chopped
1 tsp marjoram
400ml vegetable stock
2 tsp chili flakes (plus a little more for seasoning)
Glugs of vegetable/olive oil
Sweat the onion in a large pan with the oil. Add in the marjoram, fresh chilies and dried chili flakes. Prepare the vegetable stock, then add the potatoes, squash, seasoning and stock to the pan, and bring to the boil.
Allow to simmer for around 30 minutes, until both the squash and potato are completely cooked through.
Turn off the heat and use a hand blender or mixer to blend the soup to a rich consistency, leaving it as chunky as you like. I added about 200 ml of water at this point to thin it down a little.
Bring back to a simmer, add pepper to taste and you're done.