Ingredients:
Soup greens cut into small pieces – leeks, onion, celery, potato, parsnips, turnips, carrots and quite a lot of Butternut cut into also small cubes
2 tablespoons vegetable stock powder (I use Kosher Feigels or Thelma vegetable cubes – 2)
1 tablespoon onion stock powder (Feigels)
Salt and pepper
Method:
Put into big pot on stove (I use a quick boil non spill lid) to make the process quicker.
Fill with water till covering all the vegetables plus about 2 cups extra.
Let boil until vegetables are soft. A lot of the liquid will boil away.
When ready, I use a blender stick to blend all together till smooth.
Add more salt and pepper if necessary.
For 2 of us, this makes enough for 5 meals so I decant into Tupperware x 5 and freeze and take out when needed. It is yummy.
Enjoy
Prepared, tried and tested by: Hannah Frank Witt
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Make tomorrow more amazing than today! Just believe in yourself and dream big. Do not give up on your hopes. Take care always.
Thank you so much my dear for sharing. Hope you will enjoy it.
Esmé, this looks really good. We love butternut squash. We actually made a version recently: Balsamic Butternut Squash Soup. So, so good.
Hi Lenny. This is awesome. On my way. ✈️✈️
Reblogged this on WENEZIA™ – Weidens neue Mitte! and commented:
Also see:
Rashida’s Super thin and soft roties
https://cookandenjoyrecipes.wordpress.com/2017/02/22/rashidas-super-thin-and-soft-roties/
A lot of other great recipes available. Thx.
Thanks 😉