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Carrot and Pumpkin Soup

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Carrot and Pumpkin Soup

Serves: 6

Ingredients

1 tablespoon friendly oil (Sunflower, rice bran or non gm canola)

1 garlic clove, roughly chopped

700g butternut squash or pumpkin , peeled, chopped

1 medium potato, peeled and chopped

2 carrots, chopped

1 medium leek (white part only), chopped

4 cups of homemade chicken stock (from suitable ingredients)

Instructions

1

Heat oil, add chopped leek and garlic, cook on medium until softened.

2

Add vegetables then cover with stock

3

Bring to the boil. Then simmer until vegetables are soft.

4

In batches transfer to a blender and whiz until smooth

5

Return soup to sauce pan and place over low heat until rewarmed

Nutrition

196 Calories

34.24g Carbohydrates

4.25g Fat

4.5g Fiber

7.12g Sugar

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Lunch Soup

Carrot and Pumpkin Soup