Vegetable and Butternut Soup • Esme Salon

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

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