January 22, 2018
I love making a decent soup, especially at this time of year! And it’s such a good option for prepping for a few days in advance.
1In a large pan, fry off the butternut squash, potatoes, carrots onion and chilli for 7-8 minutes until tender.
2Add the rest of the ingredients, ensuring there is enough vegetable stock to cover the vegetables.
3Simmer for 20 – 25 minutes or until the vegetables are cooked through and soft. Alternatively you can put all the ingredients at this stage into a slow cooker and leave on high for 3-4 hours.
4Blitz in the pan using a hand-blender.
Follow my blog at jensfoodblog.com for updates on the best vegan recipes that I come across, and more.