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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

Post Views: 1,094

Further Reading...

Maple Carrots and Parsnips

Saffron, Pumpkin and Chickpea Rice [GF][DF]

Carrot, Choko and Snow Peas (GF)(DF)

Mixed Lettuce and Celery Salad (GF)(DF)

Maple Roasted Beetroot (GF)(DF)

Pasta with Green pea and leek sauce (GF)(DF)

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