Butternut Squash, Sweet Potato, Carrot,
INGREDIENTS
- 1 Butternut Squash seeds and fibres removed (not peeled) then chopped
- 4 Sweet Potatoes peeled and chopped
- 250g Carrots peeled and chopped
- ½ Onion (as tolerated)
- Garlic (as tolerated)
- 1Tsp freshly grated ginger
- 2 Tbsp Oil
- 1-1 ½ pints Vegetable Stock
- Thyme
DIRECTIONS
Salt and Pepper
In a large saucepan, heat oil and gently cook onion and garlic.
Add ginger, butternut squash, sweet potatoes and carrots and
cook gently for a few minutes.
Add stock, thyme and bring to the boil, then cover the pan and
simmer for about 40 minutes or until the vegetables are really
tender.
Cool slightly, then whiz the soup in a blender food processor.
Season with salt and pepper to taste.
Reheat before serving.
Carrot and Coriander Soup
INGREDIENTS
- Carrots peeled and sliced
- Coriander
- ½ Onion (as tolerated)
- Garlic (as tolerated)
- Vegetable Stock
- Oil
DIRECTIONS
Fry onion,garlic in oil with the coriander. Add carrots and stock and bring to the boil. Simmer until carrots are cooked. Cool slightly then blend. Heat to serve.
