Soup: n. usually a savoury liquid dish, made by boiling meat, fish or vegetables etc. in water or stock.
That doesn't sound very appetizing to me, and yet I love soup. I eat/drink it almost daily. Sometimes hot, sometimes cold.
Take note, all fellow Weight Watchers, this one is no points.
Butternut and carrot soup - yield for these quantities: 6 - 8 servings (approx 350ml per serve)
Peel and clean 1 medium sized butternut, 4-5 big carrots and 2 onions. (I usually just scrub and top'n'tail the carrots.) Or you can use all butternut or all carrot, just use double quantities of either.
Chop all the veg roughly and put in a large pan with 1 level Tblsp veg/chicken stock powder.
Add enough water to cover (more water = thinner soup).
Cover with a lid and bring to the boil then simmer approx 25 mins until vegetables are very tender. Blitz or liquidize until smooth.
At this point, you can add:
1 - 2 Tblsp of your favourite curry paste (I like Patak's Tikka Masala) OR
1/2 - 1 Tblsp chopped fresh ginger OR
1 -2 Tblsp chopped coriander OR
Grated rind and juice of 1 orange.
Blitz again, adding more water if you want thinner soup.
If you are going to freeze this, don't make it too thin - it gets thinner in the freezer.
When you thaw it, it looks a bit grainy so it helps to give it another blitz.
Serve hot or chilled, with a swirl of fat free natural yoghurt. Or a slice of orange.
Or a sprig of Petroselinum crispum.
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3 comments:
Got me! Two of my favourites in one!
This'll be next week's effort!
I've got to do the citrus fish, first!
Yes, winter is on the way, here, too. We've had the La Nina weather pattern here (it's a Pacific Ocean thing).
T.T.F.N.
I've bought the ingredients, and will give it a go for lunch tomorrow.
I'll let you know. Sounds yummo!
Cheers.
I made a big pot today! I hope you enjoyed yours. I have this soup pretty much every day through winter.
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