As the temperatures start to drop, I find myself craving warm, comforting soups. Soup has always been one of those meals that I enjoy but never really appreciated until now. With endless possibilities, it’s a great way to use up leftover vegetables and get all of the nutrients you need. This vegetable soup recipe is one of my favorites, and it yields six portions – perfect for my partner and me to have as leftovers throughout the week. I love that I can just portion it out and freeze it for those nights when I’m too tired to cook. Plus, it can last in the fridge for up to a week, making it a great option for meal prepping.
Now shall we get on then!
Put oven on 220c/200c fan
Ingredients:
1 medium sized butternut squash, approx. 600g peeled and diced
1 red pepper, cut in fairly big chunks
2 medium sized carrots, peeled and diced
1 large or 2 small red onions, peeled and cut in chunks
3 garlic cloves, crushed
1.25 liter vegetable stock, or more depending on the thickness you want for your soup
1tbs maple syrup
Start by peeling and dicing the butternut squash, cutting the sweet pepper into 1cm chunks, peeling and dicing the carrots, and peeling and cutting the onion into chunks. Add the vegetables to a baking tray and drizzle with oil, salt, and pepper. Mix everything together until the vegetables are coated evenly. Roast the vegetables in the oven for about 30 minutes, or until they are nice and soft.
After roasting the vegetables, it’s time to turn them into a delicious soup. This recipe adds a touch of sweetness with maple syrup and a kick of flavor with garlic. Start by heating some oil in a large stock pot on the stove. Add crushed garlic and stir until it starts to get some color. Then, add the roasted vegetables and maple syrup, stirring everything together until it’s well mixed. Next, add vegetable stock and let everything come to a boil. Take the pot off the heat and blend the soup until it’s smooth. You can use a regular hand mixer or a food processor, depending on what you have at home. For a super smooth texture, a food processor may be best. Once the soup is blended, taste it and adjust the seasoning as needed. You can add more salt or pepper, or even a dash of hot sauce for some extra heat. This soup is perfect for those chilly fall evenings and can be enjoyed as a main course or a side dish. It’s also a great way to get in your daily dose of vegetables. Plus, with this recipe, you can make a big batch and freeze the leftovers for a quick and easy meal later on.
Enjoy!
Green thumbed swede 