Saturday, August 6, 2011

Butternut squash and sweet potato soup

Ingredients
Serves 4

1 butternut squash, peeled, deseeded and diced
1 sweet potato, peeled and diced
2 carrots, trimmed, peeled and sliced
1 fennel bulb, trimmed and chopped
6 shallots, peeled and finely sliced
1 wheat-free vegetable stock cube
1 garlic clove, peeled and chopped
4 tbsp chopped fresh parsley
1 bunch radishes, trimmed and chopped
4-6 tbsp pumpkin seeds (optional)

Method

Bring a large pan half-filled with water to the boil. Add the squash, sweet potato, carrots, fennel, shallots and stock cube. Bring to the boil, then lower the heat and simmer for 10-12 minutes.

Remove from the heat and add the garlic. Allow to cool, then strain the vegetables into a large bowl and keep the stock.

Add half the stock to the vegetables and blend in a food processor or with a hand-held blender.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.