How to make a rich, velvety and delicious Vegetable and Butternut Soup for a cold winters night meal
1 double packet (1kg) pre-cut vegetables (Chunky Vegetable pack)- this includes butternut/pumpkin, potato, leeks, onions, carrots, parsnips, and turnips.
To make it more butternut like, I add 1kg butternut extra.
Place into a big pot and either put about 2 vegetable cubes or I use vegetable powder, about 2 heaped tablespoons.
I also put a bit of onion powdered stock – about 1 tablespoon and a nice “helping” of table salt.
The stock powder is a bit salty but for me, not salty enough and lots of people don’t like too much salt so this I leave to your taste buds.
Cover with water plus and let cook till vegetables are nice and soft.
You may have to add a bit more water – not a problem.
Put as much as you think just to boil until veggies are soft. It can take up to 2 hours.
Don’t cook on very high heat.
Let it cool slightly.
I personally prefer my soup liquified so I put it all into the liquidizer. All liquid included.
Let it cool completely and decant if need be as it freezes beautifully.
We are only 2 so this gives at least 8 generous meals.
Quick, Easy, and simple. Enjoy👍
Prepared, tried, and tested Hannah Frank Witt
You can prepare Soup each and every night of winter, we have plenty you can try out
We invite you to come and join our two FB Recipe Groups: