Butternut Squash, Sweet Potato and Red Pepper Soup |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
This is a completely vegan recipe. It is packed with Vitamin C and is really good for you. Shove it all in one pot so not at all complicated. Ingredients:
1 butternut squash |
1 large sweet potato |
3 medium carrots or 2 large carrots |
1 large red onion |
2 celery ribs |
1 red pepper |
1 tablespoon olive oil |
1 vegetable stock cube |
salt and pepper |
1 large fresh parsley sprig |
Directions:
1. Peel the squash, sweet potato, carrots, and onion.
2. Dice the above ingredients and the red pepper and parsley.
3. Heat the olive oil in a large saucepan and soften all the above ingredients for a few minutes.
4. Make up a pint of stock with the stock cube and pour this over the softened vegetables.
5. Add the salt and pepper to taste, add more water if required.
6. Put a lid on the pan and simmer until the carrots, sweet potato and squash are all completely cooked.
7. Take the pan off the heat and leave to cool a bit, then liquidise the whole lot until smooth.
8. Serve with nice fresh crusty bread.
|
|