- 2 cube(s) Vegetable stock cube(s), make up to 1l with hot water (ensure gluten free)
- 1 portion(s) Butternut Squash
- 1 medium Red pepper(s)
- 1 pinch Salt
- 1/8 teaspoons Black pepper, Handful fresh herbs, chopped, to garnish
- 1 sprig(s), fresh Parsley, fresh
Pour the vegetable stock into a large saucepan. Add all the chopped vegetables. Bring up to the boil, then cover and reduce the heat. Simmer for 20-30 minutes until the vegetables are tender. Test with the point of a sharp knife, to check.
Puree the soup with a hand-held stick blender, or transfer to a liquidizer and blend until smooth. Taste the soup, adding salt and pepper to season.
Serve each portion sprinkled with chopped fresh herbs and a little more ground black pepper.
Good vegetable combinations:
Onion, leeks and mushrooms Leeks, broccoli and celery Carrots, onion and celery Cauliflower, onion and leeks