22 Feb Hannah's Butternut Soup
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
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.
Prepared, tried and tested by: Hannah Frank Witt