the Recipe for our
Squashed Veg Soup

INGREDIENTS
- A good knob of butter
- 1 medium onion, chopped
- A pinch of chilli flakes or 1/2 red chilli, chopped (more if you like a kick!)
- 1 small potato, chopped
- 1 small sweet potato, chopped
- 1 small parsnip, chopped
- 1 small carrot, chopped
- 1/4-1/2 butternut squash, chopped
- 1 teaspoon ground cumin
- 1-1 1/2 pints (500-750ml) of tasty stock - chicken or veg
- A good glug of cream
- A good pinch of salt and pepper
METHOD

- Melt the butter in a saucepan, add the onion, salt, pepper and chilli.
- Cover and soften over a medium heat, stirring occasionally until soft but not coloured.
- Add the rest of the ingredients, except the cream.
- Cover with the lid and cook over medium heat until the veg are tender.
- Blend in a liquidiser or with a stick blender until smooth.
- Adjust the seasoning, add a little more stock if it is too thick.
- Stir in the cream and enjoy.


Coeliac
Friendly

Ready
60mins

Veggie
Friendly
