This soup is both delicious, healthy and warming during the winter months. It’s quick to make and the leftovers are even more flavoursome and tasty the next day. Here is the recipe:
1 tablespoon olive oil
1 large onion (peeled & chopped)
1 large butternut squash (peeled & chopped)
2 bell peppers (deseeded & chopped)
4 large carrots (peeled & sliced)
2 large courgettes (sliced)
1 tablespoon curry powder
2 tablespoons Italian herbs (basil, oregano, parsley, rosemary,thyme, marjoram,sage, sea salt & black pepper)
1 teaspoon garlic salt
1 tablespoon hot paprika
2 tablespoons tomato puree
1 teaspoon ground black pepper
1 1/2 litres vegetable stock
Heat oil, over a low heat, in a large saucepan.
Peel, chop and slice all vegetables. Gently fry in the saucepan for 5 minutes.
Add herbs, tomato puree, seasoning and stock.
Bring to boil for 10 minutes.
Return to simmer for 10 – 15 minutes until the vegetables are soft.
Blend 1/3 of the soup , then return to pot and serve with crusty bread.
We find our kids prefer this soup fully blended (great if you want to hide all the vegetables!) and Danny likes his with a kick of chilli. You can also add white wine for a richer taste if you like.