I was stuck for something to have for lunch yesterday, and really wanted soup. I managed to whip this up in under an hour. It freezes great and tastes amazing!
All I did was throw some veggies in a pan. You use any veggies you want, I just used what was left over from the holiday period.
This is my first 100% Helen original recipe. I hope you like it!
Winter Vegetable Soup
Serves - 4
Calories per serving (2 cups) - 167
1 butternut squash, peeled and chopped.
4 carrots, peeled and chopped.
1 tbsp olive oil.
1 1/2 pints of vegetable stock.
2 onions, diced.
1 potato, peeled and chopped.
1 tsp black pepper.
1 tsp salt.
1 tsp garlic powder.
1/2 tsp onion powder.
1 tsp dried mixed herbs.
Place the olive oil in a hot pan and add the butternut squash and carrots. Fry for a few minutes until the veggies have some colour on them.
Add 1 pint of the vegetable stock. Place the lid on the pan and boil for 10 minutes.
Leave the veggies to cool, and then purée. I did this with a hand blender.
Add the other 1/2 pint of vegetable stock, onions and potato to the pan. Replace the lid and simmer for 10 minutes, until the onions and potato are tender.
Stir in the black pepper, salt, garlic powder, onion powder and dried mixed herbs.
Serve piping hot with some crusty bread.
I always find lunches difficult. What is your favourite thing to have for lunch?