Autumn Soup - Nut Raw - but yummy
Sandwiches for pack up when it is wet and cold does not always cut it, and cravings for chocolate and sweets can ensue. Try a simple warming flask of home made soup in the pack up along with a roll and piece of fruit or home made flapjack to keep your family healthy during the colder days.
This recipe is really quick and simple to make, and keeps in the fridge for a few days. You can make it at the same time as you are cooking the evening meal, or alternatively batch cook and freeze ahead!
Autumn Soup Recipe
Ingredients you need
Pumpkin / Butternut squash - peeled, deseeded and chopped
a small handful of spring onions, washed and chopped
a couple of sticks of celery - washed and chopped
a few carrots - washed / peeled and chopped
half a bottle of carrot juice (shaken) (increase the amount according to the size of your squash - if you like a thin soup add more juice, a thick creamy soup - less juice)
ginger to taste (I use 1/2 teaspoon ground organic ginger, but grated organic ginger is great too)
you can add a little chilli and turmeric to increase the warmth and nutritional value
a little olive oil (a couple of table spoons)
What you need to do
Put the oil in a large heavy based pan and put on a low heat. Place the spring onion, celery and ginger in the pan and let them infuse together for a few moments.
Then add the rest of the vegetables and stir before adding in the carrot juice. Leave to simmer with the lid on for 30 to 50 minutes stirring from time to time. We are letting the vegetables very gently and slowly cook. When the vegetables are tender, remove from the heat, allow to cool a little and blend to the desired consistency. Enjoy there and then, or pop in the fridge to be warmed for flasks for pack up!
This recipe is really quick and simple to make, and keeps in the fridge for a few days. You can make it at the same time as you are cooking the evening meal, or alternatively batch cook and freeze ahead!
Autumn Soup Recipe
Ingredients you need
Pumpkin / Butternut squash - peeled, deseeded and chopped
a small handful of spring onions, washed and chopped
a couple of sticks of celery - washed and chopped
a few carrots - washed / peeled and chopped
half a bottle of carrot juice (shaken) (increase the amount according to the size of your squash - if you like a thin soup add more juice, a thick creamy soup - less juice)
ginger to taste (I use 1/2 teaspoon ground organic ginger, but grated organic ginger is great too)
you can add a little chilli and turmeric to increase the warmth and nutritional value
a little olive oil (a couple of table spoons)
What you need to do
Put the oil in a large heavy based pan and put on a low heat. Place the spring onion, celery and ginger in the pan and let them infuse together for a few moments.
Then add the rest of the vegetables and stir before adding in the carrot juice. Leave to simmer with the lid on for 30 to 50 minutes stirring from time to time. We are letting the vegetables very gently and slowly cook. When the vegetables are tender, remove from the heat, allow to cool a little and blend to the desired consistency. Enjoy there and then, or pop in the fridge to be warmed for flasks for pack up!