Ingredients
1 tablespoon olive oil
1 large onion (peeled & chopped)
1 large butternut squash (peeled & chopped)
2 bell peppers (deseeded & chopped)
4 large carrots (peeled & sliced)
2 large courgettes (sliced)
1 tablespoon curry powder
2 tablespoons Italian herbs (basil, oregano, parsley, rosemary,thyme, marjoram,sage, sea salt & black pepper)
1 teaspoon garlic salt
1 tablespoon hot paprika
2 tablespoons tomato puree
1 teaspoon ground black pepper
1 1/2 litres vegetable stock
Method
Heat oil, over a low heat, in a large saucepan.
Peel, chop and slice all vegetables. Gently fry in the saucepan for 5 minutes.
Add herbs, tomato puree, seasoning and stock.
Bring to boil for 10 minutes.
Return to simmer for 10 - 15 minutes until the vegetables are soft.
Blend 1/3 of the soup , then return to pot and serve with crusty bread.
bon appetit
No comments:
Post a Comment