Butternut Soup
The most classic soup there is!
Easy
6 servings
210 kcal
60 minutes
Ingredients
1 onion
1 kg butternut
5 cloves of garlic
750 g sweet potato
500 - 750 ml stock
2 sprigs of rosemary
1 sprig of sage
1 tin light coconut milk
½ tsp cinnamon
½ tsp ground ginger
½ tsp chilli flakes
Method
Preheat the oven to 180°C.
Wedge the onion and cube the butternut. You can leave the skin on for extra fiber. Place the onion, butternut and garlic cloves into a large dish and spritz with olive oil. Season with salt and pepper, then roast for 30 - 40 minutes until everything has some colour.
Cube the sweet potato (again, leave the skin on). Add it to a large pot with the other veg (squeeze the garlic out its skin), the stock, the herbs and the coconut milk.
Simmer for 15 - 20 minutes, or until the sweet potato is soft.
Add the spices, season with salt and pepper, and then blend until smooth, using a stick blender. Taste to make any adjustments to the seasoning.
Divide between 6 bowls, and serve with a protein and some toast.
Tips/Notes
The soup alone is 3 portions, therefore you need to serve it with additional portions.
ie.
40 g cooked meatballs = 1 portion
40 g shredded chicken = 1 portion
45 g crispy chickpeas = 1 portion
1 slice of toast = 1 portion
10 g butter = 1 portion
Easy
6 servings
210 kcal
60 minutes
Ingredients
1 onion
1 kg butternut
5 cloves of garlic
750 g sweet potato
500 - 750 ml stock
2 sprigs of rosemary
1 sprig of sage
1 tin light coconut milk
½ tsp cinnamon
½ tsp ground ginger
½ tsp chilli flakes
Method
Preheat the oven to 180°C.
Wedge the onion and cube the butternut. You can leave the skin on for extra fiber. Place the onion, butternut and garlic cloves into a large dish and spritz with olive oil. Season with salt and pepper, then roast for 30 - 40 minutes until everything has some colour.
Cube the sweet potato (again, leave the skin on). Add it to a large pot with the other veg (squeeze the garlic out its skin), the stock, the herbs and the coconut milk.
Simmer for 15 - 20 minutes, or until the sweet potato is soft.
Add the spices, season with salt and pepper, and then blend until smooth, using a stick blender. Taste to make any adjustments to the seasoning.
Divide between 6 bowls, and serve with a protein and some toast.