Soup Butternut, sweet potato and carrot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
200 g butternut squash, peeled and cubed1 medium sweet potato, peeled and cubed1 medium carrot, peeled and cubed1 small onion, chopped1.5 L water (or vegetable stock)100 ml orange juice (or cranberry juice)1 tbs soft dark brown sugar1/2 cup tinned butter beans, blended till smoothGood amount of parsley or coriander, choppedWine vinegar or lemon juice to adjust flavourSpices: pepper, nutmeg, chilli, paprikasalt
Serves 3
Prepare all vegetables and place into a pot with the water (or stock), add soft dark brown sugar.
Bring to the boil and simmer on the lowest heat for 30 - 40 minutes – until the carrots are very tender. Remove from the heat and add juice. Blend, add butter beans 'paste' and blend until smooth and creamy.
Adjust flavours with salt, spices and vinegar (or lemon juice).
Just before serving, stir in parsley and heat gently without boiling.
Number of Servings: 3
Recipe submitted by SparkPeople user LUCYLAKE.
Prepare all vegetables and place into a pot with the water (or stock), add soft dark brown sugar.
Bring to the boil and simmer on the lowest heat for 30 - 40 minutes – until the carrots are very tender. Remove from the heat and add juice. Blend, add butter beans 'paste' and blend until smooth and creamy.
Adjust flavours with salt, spices and vinegar (or lemon juice).
Just before serving, stir in parsley and heat gently without boiling.
Number of Servings: 3
Recipe submitted by SparkPeople user LUCYLAKE.
Nutritional Info Amount Per Serving
- Calories: 136.7
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 192.7 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 6.1 g
- Protein: 3.8 g
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