This delicious seasonal soup is both rich in colour and flavour. The addition of butternut squash to a traditional carrot and coriander soup adds a thick, silken texture - perfect for the colder Autumn days that are drawing in.
It is so simple to make!
***
This is 1pp for the WHOLE amount
or
0pp/approx.60kcal per bowl.
(If you eat more than half of the batch in one day, you will need to charge 1pp)
***
You Will Need : (Serves 4-6)
6 medium-large carrots
1/2 a small butternut squash
1 small bunch coriander
1 medium-large onion
1 low salt vegetable stock cube
1300ml or 2 1/4 pints water
1 teaspoon dried mixed Italian herbs
garlic pepper
(or regular black pepper)
100ml skimmed milk/light soya milk
***
Chop the onion coarsely. Pop in a saucepan or soup maker with the sliced carrots, roughly diced butternut squash and most of the coriander. (Save a little for garnish).
Add the water, stock cube and seasonings.
Bring to the boil then simmer for 20-30 minutes until all the vegetables are soft.
(If using a soup maker, use the smooth setting).
Puree until silky smooth using a hand blender.
***
***
Add the milk and taste.
Season to your personal preference.
You may want to add a dash of low salt soy sauce or a few more herbs.
You may want to add a dash of low salt soy sauce or a few more herbs.
Ladle into serving bowls, adding a few coriander leaves to garnish.
***
TIPS
Have a mug of soup at your most snacky time of day-11 o'clock and 5 o'clock are my worst times. I find a mug of this warming soup just keeps my hunger at bay between meal times.
A mug of soup is also great with a light salad or sandwich at lunchtime to make your meal more filling and warming in the Winter.
***
2 comments:
This sounds lovely! It's just getting to homemade soup weather, and this'll be one of my first to make I think.
Rachel xx
The Inelegant Wench
A great one to start off the soup season Rachel! X
Post a Comment