Debbie says she just throws this together but I have wrestled the short ingredient list and method out of her so that I can tell you how to make it just like she does.
It is unbelievably quick and easy to make (particularly when your wife does it) and you can either sauté the veg in coconut oil and add the ginger to give it a bit of an Asian kick or just use good olive oil and leave out the ginger if it’s not your thing. Including the ginger gives the soup extra warmth and anti-inflammatory properties, great for aching joints!
- 1 Butternut Squash
- 1 Medium onion
- 2 Leeks
- 2cm piece of fresh ginger, peeled and roughly chopped (optional)
- 1 large carrot (optional)
Dice the vegetables, heat a desert spoon of coconut oil in a large deep pan and sauté the veg and ginger for 10 minutes.
Cover the veg in boiling water, add 3 teaspoons of Bouillon vegetable stock and some salt and pepper.
Simmer for 20 minutes.
Use a stick blender or counter top blender to blitz the cooked veg into a lovely smooth soup. Add more salt and pepper to your taste and fetch a bowl and spoon. Yum!
Thank you Debbie.