recipe for my perfectly clean and perfectly pink soup!

I had a red cabbage that needed using and a quarter of a butternut squash so I looked up some recipes and merged a couple to make… THIS! I was pleasantly surprised by how tasty and I hadn’t even seasoned it at that point. I love soup with entirely homemade stock in it because I know it’s not only preferable to additive-laden shop-bought stuff, stock is good for your gut. If I don’t make it myself I used Kallo organic. I Quit Sugar have good recipes for making stock, check out their ebooks.

*Excuse my unprofessional recipe-writing. I made this up so I hope that comes across and inspires you to experiment for yourself to use up what you’ve got rather than buy more. #nofoodwaste

Soup.jpg
I’ve not actually been able to capture an appetising photo of this soup. Let’s face it, it kind of looks like holiday club gunge. But it does have a lovely smooth texture and tastes EPIC!

Ingredients

1 brown onion, chopped

1 clove garlic

2/3 of a red cabbage, shredded

1 red pepper, sliced

2 or 3 beetroot (I can’t remember), cut into quarters

1/4 of a smallish butternut squash, cut into similar sized chunks to the beetroot

1/2 a red apple, peeled and chopped into bitesize chunks

Approx 1ltr – 1200mls of homemade chicken or vegetable stock (I used chicken and it was about half a mixing bowl so I’m making a guess at the ml amount – if you make your own chicken stock make sure you use an organic chicken)

Salt and pepper (duh!)

Method

  1. Put the beetroot and butternut squash on a roasting tray and drizzle with a little oil. Roast for approx 20 mins at 180c. Keep checking it as you want it just cooked and not browning too much.
  2. When the beetroot and squash is done, fry the onion in a little olive oil for a couple of minutes, ensuring you don’t burn it. Chuck in the garlic clove whole (you’ll simmer it all for a bit and then blend up but if you want to chop it, go ahead).
  3. After a few minutes add the cabbage, red pepper and apple. Stir and turn the heat down. Let it all soften then add the roasted stuff.
  4. Once it’s softened and there is some pink liquid at the bottom of the pan, add the stock, bring to the boil then simmer with a lid on for 15-20mins.
  5. Season and then blitz in a blender.
  6. Eat it and feel good about what you’re putting into your body because it tastes nice and is crap-free.

Here is a video of how it went down with my kids… (it was obviously already working it’s magic on one of their guts…)

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