Delicious, Low Fat, Quick, Attractive, Healthy, Cheap.
That’s all you need to know, and its all crammed into a title!
Southern Vegetable soup is named as such because from my experience the south like to eat hearty, homely food and that is exactly what this is.
Soups are cram-packed full of benefits, this soup is above and beyond that rule. It has all of the hearty vegetables we hate on a Sunday, but they’re cooked gently to keep all the vitamins and goodness in.
- Carrots (2)
- Onion (1)
- Parsnip (1)
- Potato/White or sweet (1 Large)
- Butternut squash (1 cup)
- salt and pepper
Serves 6 // 160 calories Per portion
Chop and prepare your vegetables, butternut squash, potatoes and mixed vegetables, into 1/4-inch cubes and dice your onions roughly.
Add half a teaspoon of butter to your saucepan and add your onions, gently frying them off until they’re fully cooked and translucent.
Add one pint of water to your saucepan,add your vegetables and bring to the boil, once at boiling point bring it down to a simmer, cover with a lid and leave to cook for 10-15 minutes. Until soft.
Once cooked, switch off until cool and place in a processor or use a hand blender until the desired texture is achieved.Smooth and thick or hearty and chunky.
Serve with cream and sweetcorn or as it is with some whole grain bread, Enjoy!
160 calories for a portion, serves 6.
I eat this soup at least once a week in the winter months (fast retreating, thank heavens!) It’s just the type of food that makes you feel good, keeps you warm and full but doesn’t make you sedated for the night! I hope you give it a try, or tamper with it and let me know what you did differently.
*Freeze in small portions to store it for up to 6 months.
Have a great week!