One medium onion chopped Half a red/yellow pepper chopped One leek, sliced One small carrot, peeled and sliced One medium butternut, cut into chunks and peeled One large potatoe/2 medium potatoes peeled and cut into chunks Stock Rosemary, chilli (optional), lemon juice and cinnamon Milk
Fry onion, leaks, carrots, peppers in a little oil until softened. Add potatoe and butternut and cover with stock. Sprinkle some rosemary and, if using, a few chilli flakes.
Simmer for about 20 minutes until butternut and potatoe are cooked.
Allow to cool slightly then blitz with a hand blender. Add enough milk to smooth it out and make it the right consistency. (About 125-250ml).
Add about a teaspoon of cinnamon And a good squeeze of lemon. Then taste. Season as required. Then add extra cinnamon and lemon if necessary.
If you want to make it a bit snazzy, serve with a drizzle of cream in each bowl.
pea and mint? bag frozen peas added to sweated leeks/onions cover with stock and bring to the boil.simmer 5mins adn add small bunch mint leaves then blitz and serve with dollop cream/yogurt?
squash,lentil and sweet potato soup large squash,4 sweet potatoes,200g red lentils<rinsed>,2 carrots added to onions sweated to soften then add garlic<2 cloves>and thumb size piece of ginger<grated or sliced> and 2tsp cumin<if you like it>
add just enough stock to covr the veg and boil<skim if neccesary> and simmer 30mins til veg and lentils are tender and blitz
Peel and chop up 225g carrots, swede, leek, parsnip and 1 onion, place in slow cooker, add 2.5 points veg stock, mixed herbs and seasoning, leave slow cooker on all day. When you get home in the evening whizz it in the blender, add a swirl of natural yoghurt to each soup bowl. Yum. Serve with crusty bread and butter.