Souper Green & Squash Soup
Christmas feasting and end of year comfort eating is officially over - it doesn’t come round often, but when it is here we feel it! As the new year hits, it’s a good time to rejig and adjust our eating habits, whilst still having the comfort of great hearty food - a Souper Green & Squash soup with fresh bread and/or rice (yes, double carbs - still winter out here yo!).
Soups are easy to make, nutritious and delicious. This particular recipe is packed full of vitamins, fibre and antioxidants!
Serves 4 | Total 35 minutes
1 litre of vegetable or chicken stock
1 red onion
3 cloves of garlic (more if you wish!)
1 tsp of rosemary, or 2 sprigs if it is fresh
½ a butternut squash (around 400g)
1.5 cup of frozen peas
2 handfuls of kale
Salt and pepper
Peel and finely chop onion and garlic, roughly chop kale then slice the courgette.
Peel, half and deseed the butternut squash, then roughly chop into smaller pieces.
Heat the olive oil over medium heat in a medium sized pot and fry the onion, garlic with rosemary until soft. Add salt and pepper to taste.
Chuck in your squash and stock to the pan and bring to the boil and simmer for about 15 minutes (depending on size of squash), or until your squash is half cooked.
Add the frozen peas, courgette and kale to the pan and boil and simmer for a further 10 mins.
If you want to have the soup with rice, whilst it is simmering away, in a separate pan or rice cooker wash and cook your rice. This should be done by the time the soup is complete.
Once all the veg is tender, whizz the soup with a stick blender, nutribullet or alternative blender until smooth (or a bit chunky if you like your soup a bit more rustic..!)
Season with salt & pepper, add a drizzle of olive oil or a splash of tabasco for that extra kick and serve with bread and/or your rice!