Saturday 26 March 2016

A comforting vegetable soup for the autumn and winter months

As we are now one month into autumn and starting to experience some cooler days, I have been getting out the blender recently and creating some delicious, thick soups to prepare for the winter ahead (particuarly now that I live in Tassie).

This vegetable soup is so simple - it only takes about 25-30 minutes from start to end and you can make a huge batch to keep you going for the week ahead.

You'll need:

- 400g of pumpkin
- 400g of sweet potatoes
- 200g of white potatoes
- 3 carrots
- 750mL of vegetable stock (you can use more, or add water, if you prefer to have a thinner consistency)
- 2 teaspoons of cumin
- 1 teaspoon of mixed dried herbs
- A good sprinkling of salt and pepper

1. Peel and chop all the vegetables into roughly 2cm cubes.

2. Place the vegetables in a steamer and cook for 10-15 minutes, until soft.

3. Let the vegetables cool a little, then place them in a blender with the vegetable stock, herbs, salt and pepper (you will probably need to do this in 2 or 3 batches).

4. Blend until smooth, then serve into bowls along with some fresh bread (if there is leftover soup, you can easily freeze it in individual portions).

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