carrot, butternut squash and coriander soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 medium carrots1 medium butternut squash3 cloves garliccoriander leaf (pref fresh)1 large onionchicken stock or veg stock 1400mlblack pepperground cuminolive oil
sweat onion and garlic in olive oil in a pan till soft
add cubed carrot and squash, stir and leave on low heat with lid for 15-20 mins
pour in stock and season with black pepper, stir and leave for 20 mins / half hour
liquidise in blender till smooth.
will last for 4-5 days sealed in the fridge
yum yum
Number of Servings: 6
Recipe submitted by SparkPeople user PIRATEBEN.
add cubed carrot and squash, stir and leave on low heat with lid for 15-20 mins
pour in stock and season with black pepper, stir and leave for 20 mins / half hour
liquidise in blender till smooth.
will last for 4-5 days sealed in the fridge
yum yum
Number of Servings: 6
Recipe submitted by SparkPeople user PIRATEBEN.
Nutritional Info Amount Per Serving
- Calories: 124.3
- Total Fat: 3.6 g
- Cholesterol: 2.4 mg
- Sodium: 176.2 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 4.9 g
- Protein: 4.0 g
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