Daz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

While researching the logistics of soup delivery, I found a company called Soupcycle and was somewhat surprised that there are soup cyclers in the UK, delivering chilled soup by bicycle to homes and offices.

So it means I'm not that crazy after all and if they can do it, so can I. Except I'll try for the hot soup and hope not to have too many soup catastrophes, so look out for that green bike!

And now with winter winds biting us with their chill, I thought it appropriate that I can share some secrets of how to whip up a decent soup for these colder months that are now upon us.

There are plenty of good pouch and canned soups available at the supermarket but check the label and often you will find additives and lots of salt. So how can you make tasty a soup without adding some high sodium booster? You can make your own stock of course, or you can try my secret of vegetable soup preparation as explained in this week's recipe.

Basically, use good quality vegetables cut small and cook well, add fresh herbs, small amounts of sea salt and pepper, blend well and serve the next day. This allows the soup to develop flavour.

Thai Pumpkin and Peanut Soup

Serves six

Ingredients

1 large pumpkin, peeled and diced

2 red onion, peeled and diced

2cm piece of ginger

3-4 garlic cloves

5-6 birds eye chillis (or more – it's up to you)

1 teaspoon dried cumin

1 disc of palm sugar

2 large dessertspoons peanut butter

200mls coconut cream

1 large bunch of coriander, finely chopped

Sea salt and freshly ground pepper

Water or vege stock to cover

Method

Cut all the vegetables small.

Sweat all the vegetables, chilli and garlic together slowly in a large pot with a little oil. Add the stock or water and simmer for about half an hour then add the peanut butter, coriander, palm sugar, seasoning and coconut cream. Blend the whole mix in a blender then return to the pot and reduce to desired thickness.

This soup will taste better the next day, so make as much as you can and

enjoy.