This recipe is very versatile and you could switch up the vegetables to whatever you have or whatever you like. The spices can also be varied to taste. And obviously the amount of Huel can be changed to suit your needs.
But, here’s what I did, and it was AWESOME!
Put 300g cubed butternut squash in a large pan on the hob
Add enough cold water to cover, and add spices. I used:
Ground cinnamon (1/2 tsp)
Ground cloves (1/4 tsp)
Coriander seeds (2 tsp)
Cumin seeds (2 tsp)
Coriander leaf (2 tsp)
Mustard seeds (1 tsp)
Black pepper (sprinkle)
Garam masala (1/2 tsp)
Ground ginger (1/2 tsp)
Ground turmeric (2 tsp)
Ground fenugreek (1/2 tsp)
Himalayan pink salt (pinch)
1 birds eye chilli
Asafoetida (1/4 tsp)
Chopped garlic (1 tsp)
1 organic kallo vegetable stock cube
(n.b I didnt actually measure what I was chucking in but these quantities give you a rough idea: use whatever suits your own taste)
Gently heat on the hob and stir occasionally until the butternut squash is soft
Take off the heat and blend well (I just used a hand-held stick blender)
Heat until gently bubbling, stirring all the time
Take off the heat and add 150g unflavoured unsweetend Huel, and some freshly boiled water
Blend well, adding a little more boiled water as you go until you reach the consistency and thickness you require (I think I added roughly 1 litre hot water)
No need to cook the Huel, or reheat: it will be piping hot and ready to eat!
This recipe made 4 large bowls of spicy butternut Huel Soup and was delicious!
Absolutely - not all of them are necessary! and you could add others!
Garam masala is a great mixed spice that could replace most of the others, in fact it would probably be just as good with just garam masala, salt, black pepper, chilli and garlic
I LOVE garlic, but its not needed at all - just personal preference!
Personally I don’t tend to eat onion or peppers, but anyone who does, adding in some fried onions and peppers makes the flavour incredible with this sort of recipe.
That spice mix would be perfect for the soup!
It’s never occurred to me to pre-mix my own curry powder before now.
I always have a cupboard full of whole and ground spices, and just chuck in what I think will taste nice, each time I cook.
I dont think I’ve ever bought a pre-mixed curry powder either, with the exception of garam masala, but to be honest I very rarely use it.
That article claims there is no FODMAP curry powder but garam masala is usually FODMAP, but you do have to be careful as the ingredients can vary depending on where you buy it.
Yes ingredients do vary. Hence me giving this recipe a try. I do like a good curry but don’t like the nasty aftereffects some give me. I fancy trying a quorn curry with it.
Interesting. I suffer from IBS on and off too, but haven’t had it really bad in a while. So I’ve got a bit lazy about watching my diet. I do avoid onions but I seem fine with garlic. But then again I do get issues now and then - maybe I need to try a total FODMAP diet for a while and see if it helps. That website you linked to looks really helpful
