Ingredients:
2 onions
2 sticks of celery
2 carrots
2 butternut squash
1 tsp sage
1 tsp dried rosemary
2 litres of chicken stock (approx.)
Gulp of olive oil
4 cloves of garlic, chopped
1/2-1 chilli (we used frozen)
Salt and pepper seasoned to taste
Method:
1. Heat up the olive oil in a (very) large saucepan on medium heat.
2. Add the sage until you can get the smell of sage from the oil.
3. Next throw in your chopped celery, onion, carrots, garlic, chilli, rosemary and salt and pepper to season. Cook gently for 10 minutes until the veg is soft.
4. Add the chopped squash and stock, bring to boil and allow to simmer for 30 mins.
5. When the squash is cooked through and soft, voom up the soup with and electric blitzer.
6. When serving, season to taste in a bowl with Siemens toast for fresh bread.
Note:
This recipe makes a lot of soup, so we divided it up into container for other days. The soup can stay in the fridge for a few days or frozen. When frozen or cold, you can throw into into a saucepan to heat it up.
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