A healthy eating idea.
Suitable for Vegetarians
A wonderful orange coloured soup with a silky texture that tastes rich, sweet and delicious.
Serve with toasted ciabatta bread.
Serves 6
1 tablespoon of olive oil 1 large onion, chopped 4 sticks of celery, finely sliced 3 large cloves of garlic, finely sliced 1 sprig of rosemary, finely chopped 4 large carrots, cubed 1 medium squash, cut into small cubes (pumpkin and butternut squash work well in this soup) 1 litre of vegetable stock (add more or less as required) Salt and freshly ground black pepper Ciabatta bread for serving
Get your wife to make it because it's better that way. (Having just gone to the kitchen to make a cup of tea, my husband kindly added this instruction. Though most wives can probably do this better, it's simple enough for most husbands to try ;-)
Add the olive oil to a large pan and heat. Add the chopped onions, celery, garlic and rosemary and cook gently over a low to medium heat. When they have softened, add the chopped carrots and squash. Stir well and then add the vegetable stock.
Cover with a lid and simmer for 20 to 30 minutes until the squash has softened.
When cooked blend the soup until it's a smooth consistency. Taste and add seasoning to taste.
Serve with toasted ciabatta lightly drizzled with extra virgin olive oil.
We hope you enjoy this healthy low fat recipe.