Carrot, Coriander & Butternut Squash Soup

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)


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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/ 2 1/4 pints water

1 teaspoon dried mixed Italian herbs

garlic pepper

(or regular black pepper)

100ml skimmed milk/light soya milk


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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.


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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.



Ladle into serving bowls, adding a few coriander leaves to garnish.


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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.


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