Autumn is upon us and so is the root veg season, time to make some nutritious soup. Another recipe I make in my slow cooker but can easily be made on a stove.
Ingredients- Feeds 4
- 2tbsp sunflower oil
- 2 onions, peeled and finely chopped
- 5cm (2in) piece root ginger, peeled and chopped
- 2 garlic cloves, chopped
- 1tsp ground cumin
- 4 carrots, peeled and chopped
- 1 medium butternut squash, peeled, deseeded and cut into 2.5cm (1in) cubes
- 1.5 litres (2.75pt) vegetable stock- add sufficient stock to cover veg and no more
- 1 bunch coriander, roughly chopped
Method
- Heat the oil in a large saucepan, add the onions, ginger and garlic and sweat for 5 minutes, until soft but not coloured.
- Add the ground cumin and cook for a minute, add this and all other ingredients apart from the to the slow cooker
- Purée the soup in an electric blender until smooth, stir in the coriander and serve in warmed bowls with a spoonful of yogurt on top if required
Nutrition
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 201 | |
| % Daily Value * | |
| Total Fat 9 g | 14 % |
| Saturated Fat 1 g | 4 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 925 mg | 39 % |
| Potassium 854 mg | 24 % |
| Total Carbohydrate 32 g | 11 % |
| Dietary Fiber 6 g | 24 % |
| Sugars 9 g | |
| Protein 3 g | 6 % |
| Vitamin A | 512 % |
| Vitamin C | 66 % |
| Calcium | 11 % |
| Iron | 8 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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