90minutes cooking time
- Sweet potato
- Butternut squash
- Salt and Pepper to taste (optional)
- Smoked paprika
- mixed herbs
- Stock Cubes
- chopped tomotes
- Lentils (optional)
- Chickpeas (optional)
- Cut all of the vegetables so that they are roughly the same size
- Cook all of the vegetables in stock, add a tin of chopped tomatoes (I sometimes add chick peas or lentils too)
- Once cooked use a hand blender for a smooth consistency.
- Add more stock or a bit of milk if you want a thinner soup.
- Once blended taste and add a herb or spice of your choice to taste I add smoked paprika, chillies or chilli powder to my soup and my daughter loves it, but if you prefer not to add these that's fine.
- To keep it healthier don't add salt.
- If you want to use a slow cooker, put all of the ingredients in, put the lid on and cook on high for 4 hours or low for 8 hours. Then blend.
- To make roasted vegetable soup cut the vegetables to roughly the same size, put them on a baking tray, drizzle with a little oil and cook for 40mins. Then you can use a hand blender.
Perfect to hide all of those left over vegetables for your children! I cook my soup in a slow cooker so that I don’t have to think about it for a few hours, however you can cook it in a saucepan or roast the vegetables.
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