Butternut
Squash & Leek Soup
by Sarah Russell
Preparation Time: 15 mins
Cooking Time: 50 mins
Recipe makes 4 servings
75.5 calories per serving
Ingredients
2 Tsp/10ml Oil, Olive, Average
1 Med Onion/180g Onions, Raw, Average
90 g Leeks, Raw, Unprepared, Average
1 Clove/3g Garlic, Raw
1 Tsp/5g Seeds, Coriander, Ground, Schwartz
1 Tsp/5g Seeds, Cumin, Ground, Schwartz
225 g Squash, Butternut, Raw, Unprepared, Average
1 Cube/7g Stock Cubes, Vegetable
600 ml Water, Mineral Or Tap
Method
1. Heat oil in a saucepan and sauté leeks, garlic and onion.
Add the ground spices and cook for about 1 minute.
2. Stir in squash and add the stock and black pepper to
taste. Cover and simmer for 25 mis until the vegetables are
cooked and tender.
3. Remove pan from heat and puree with the blender.
Simple, a delicious mildly spiced healthy and tasty soup!
Nutrition Data per serving
Calories (kcal)
|
75.5
|
Carbohydrate (g)
|
9.2
|
Protein (g)
|
2.2
|
Fat (g)
|
3.4
|
Fibre (g)
|
2.0
|
Alcohol (g)
|
0.0
|
Fruit & Veg
|
1.2
|
Comments
Lots of flavour going on here; creamy, mildly spicy a little
bit of sweetness. Very good.
|
