This is our favourite soup at the moment. Soups are a fabulous winter warmer and ideal for hiding vegetables in when dining with fussy toddlers. Served with fresh crusty bread from your local bakers it can be served as a main meal, lunch or starter (if you’re that way inclined).
This recipe is based on the one from Sally Bee Healthy Heart Cookbook. It has however been adapted slightly to suit our taste.
1 Red Onion - Peeled and finely chopped
1 or 2 Cloves of Garlic - crushed
2 tbsp Olive Oil
4 Large Carrots, peeled and chopped
1 Medium Butternut Squash, Peeled, deseeded and chopped
Ground Black Pepper
850ml Vegetable Stock
Handful of Fresh Coriander/Parsley
Cooking your soup
First step is to sweat your onion, garlic and olive oil in a large lidded saucepan for about 7 minutes or until soft.
Add the chopped carrots and butternut squash to the pan. Season with black pepper and cook for another 10 minutes or until the vegetables start to go soft.
Pour in the stock. Add your fresh herbs and bring the mixture to the boil.Now turn the heat down, cover and simmer for around 30 minutes. If you don’t have fresh herbs, add some dried ones instead. Don’t leave them out as it will spoil the taste.
Finally I use a hand blender or liquidizer to puree the soup and serve.
This quantity will serve around 4 adults. We tend to freeze what is left so we can have it some at a later date.