As I said on my soup page I LOVE SOUP Its so filling and can be eaten for lunch or tea.
So here is my new try out of soup.
Butternut Squash. Carrot and Parsnip Soup
This soup is, vegetarian, gluten free (just check the stock cubes you are using please) and vegan (don't put the yoghurt on).
Calories per serving: around 200
Serves: 3/4
Cooking time: 25 minutes
Keeps for: 3 days in the fridge, 3 months in the freezer.
Average cost: £2.15 (this price is the exact price, however to buy carrots you will need to buy a whole bag, which will cost more, but can be used for other recipes)
Ingredients:
- 1 small butternut squash
- 4 medium carrots
- 2 medium parsnips
- 1 medium onion
- 2 garlic cloves
- 1 litre of just boiled water
- 1 vegetable or chicken stock
- low-fat natural yoghurt (if you really want it, its just added on top at the end)
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| the olive oil was not used in this recipe, and the pepper is for seasoning at the end if you wish to. |
What you need:
- chopping board
- 1 small cutting knife
- 1 larger cutting knife
- a peeler
- a jug with measurements on
- a spoon
- a large-ish pan
- plastic/wooden cooking spoon
- a zuzzerrr (sorry i dont know its actual name, but its in the photo) or a juicer
- bowl and spoon to eat it with!!! NOM.
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| the zuzzer is the white thing at the back, I will find out its name! |
How to make it:
- Put hob/oven/ring on high.
- Peel the squash. (THIS IS HARD!) Pleas don'd try and use a knife to do this as the skin is very tough and I nearly cut myself using a peeler. Cut the squash in half and scoop out the seeds and throw them away...(i will see if you can use them for something else, maybe just roast them for a snack! its a waste just throwing them away). Cut squash up into large chunks.
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| Cut up butternut squash (if you want the soup to cook faster chop into smaller pieces) |
- Chop the ends off the carrots and parsnips then peel and chop into pieces.
- Put all veg into the pan.
- Roughly chop up the garlic and onion. To chop the garlic cloves, first cut off the ends and then peel the purpley skin off and then chop up. With the onion peel the skin and then cut up into small rough pieces. (doesn't matter if its messy its all going to be zuzzed up!) Put in pan.
- Boil water in a kettle. Measure out 1 litre of the boiled water and pour over the veg in the pan. Crumble your stock cube in and mix with a wooden spoon.
- Put the lid on the pan and leave to boil. BUT keep an eye on it! remove the lid if it starts to boil over. It takes 25-30 minutes to cook, and stir it every so often. (If you want it to cook faster, you can chop up the veg smaller and it will take about 10-15 minutes, but not to small otherwise it will all disappear!)
- Once the veg has cooked, take off the heat and don't forget to turn the oven off!
- Now use your zuzzer or juicer. (be careful when you pour the hot soup into the juicer not to burn yourself) and then zuzzer/juice until as smooth as you like. (If you have neither of these items I have heard of people using a potato masher to smooth soup.
- If the soup is too thick for your liking then just add some more hot waters and it will thin out.
- Now put in a bowl, add yoghurt if you want and enjoy!!
Any left overs put in a tube and leave to cool. Label the lid, and freeze or put in the fridge to eat within 3 days.
Recipe adapted from The Hairy Dieters cook book, original name; Golden Vegetable Soup.
Average cost estimated from www.asda.com other super markets may be cheaper so shop around!
Uni Yums ♥
