buttenut squash & parsnip soup

The beauty of getting organic veggie boxes is that you never know what you are going to get!! In one of the boxes there were quite a lot of root vegetables, so this root veggies soup was just the easiest thing to make with them. This is a very delicious, tasty and filling soup, low in calories and gluten free & dairy free

PREPARATION & COOKING TIME: 20mins

INGREDIENTS for 4 big bowls:

3 parsnips, peeled and roughly chopped

1 butternut squash, peeled and roughly chopped

1 vegetable gluten free stock cube

2 litres water

7 sage leaves, chopped or 1/2 teaspoon dried sage

1 onion, roughly chopped

2 cloves garlic

1 teaspoon salt

1 tablespoon extravirgin olive oil

• place the oil in a large pot and salute the onions and the garlic for 5 mins
• then add the chopped parsnips and butternut squash, the water, the stock cube, sage and the salt
• simmer for 10-15mins or until the root vegetables are soft
• blend with a mini piper and serve with sage and coconut yoghurt

• NUTRITIONAL VALUE PER PORTION
  energy kcal	152.6
  fat	4.1
  of which saturated	0.8
  carbohydrates	29.4
  of which sugars	7.1
  fibre	6.2
  protein	4.8
  salt	0.3