Jamie Oliver's Christmas Cookbook
By Jamie Oliver
1 hr 45 mins
Not Too Tricky
serves 8
About the recipe
This brilliant, hearty soup will go down a treat at any time of year, but a warming, spicy bowlful is particularly comforting right now. It’s big on flavour and texture, and perfect when you’ve got a bunch of mates coming over.
Recipe From
Ingredients
1 tablespoon fennel seeds
1 tablespoon coriander seeds
5 cloves
1 teaspoon ground cinnamon
3 cloves of garlic
5cm piece of ginger
3 fresh red chillies
2 sticks of lemongrass
½ a bunch of fresh coriander (15g)
2 limes
vegetable oil
1 butternut squash (1.2kg)
4 onions
2 tablespoons chunky peanut butter
2 tablespoons tamarind paste
2 tablespoons tomato purée
optional: 1 tablespoon fish sauce
1 x 660g jar of chickpeas
250g basmati rice
1 x 400g tin of light coconut milk
2 litres organic veg stock
350g firm silken tofu
Method
Find the recipe!
For the full recipe, head to page 100 of Jamie Oliver's Christmas Cookbook.
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