A magic cooking pot has been passed down for generations in the old woman’s family, starting with her great-grandmother, who was a faerie. The pot always fills with food until the old woman tells it stop, and every night a faerie man collects the pot and returns it in the morning. What happens when the old woman goes to visit a sick friend, and her husband forgets to say the magic words to the little faerie man? Be sure to listen and find out!

In today’s podcast, the old woman has to retrieve the magic cooking pot from the faerie folk and their howling dogs. What’s one of your bravest deeds? Leave a comment and you’ll be entered for a chance to win a copy of The Barefoot Book of Faeries! The contest closes 27 November at midnight EST and 28 November at 5am GMT.

Here’s a recipe for Slurpy Root Soup from Kids’ Kitchen:

Ingredients:

  • 400g (1lb) sweet potatoes
  • 200 g (1/2lb) carrots
  • 1 small onion
  • 25g (2tbsp) butter
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 litre (4 1/4 cups) vegetable stock
  • Freshly ground black pepper

What to find:

  • Vegetable peeler
  • Cutting board
  • Vegetable knife
  • Large Saucepan and lid
  • Wooden spoon
  • Tablespoon and teaspoon
  • Measuring jug (cup)
  • Hand mixer or food processor

What to do:

Wash your hands before you start!

  1. Peel the sweet potatoes (ask an adult to help if the skin is hard to peel) and carrots and chop them into small pieces. Equal sizes means equal cooking times.
  2. Peel and chop up the onion.
  3. Heat the butter and oil in a saucepan over a low heat. Add the onion and cook for 2 minutes, stirring with the wooden spoon.
  4. Add the carrots, potatoes and cumin and cook for another 3-4 minutes, stirring often.
  5. Add half of the stock and bring pan to a boil. Turn the heat down, put a lid on the pan and simmer for 20-25 minutes, until the sweet potato is very soft.
  6. Let the pan cool for 2-3 minutes and then blend the soup with a hand mixer or in a food processor.
  7. Return the soup to the saucepan and add the rest of the stock and a sprinkle of black pepper. Gently reheat until the soup is warm and ready to serve.

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