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MONIKA MULARCZYK
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Main Course  /  October 15, 2019

CARROT AND SQUASH SOUP

Butternut squash has a very thick skin but sweet and easy to cook flesh. Both with carrots they’re rich in vitamin A and C. This soup is so creamy and quite delicate in taste. So if you like more spicy flavour you can add some chilli or more garlic cloves. I just added some chilli flakes at the end.

Squashes are in season now so play with then using different shapes and colours.

INGREDIENTS :

500 g carrots, peeled and chopped

900g butternut squash, peeled and chopped

15 g vegan butter

1 tbsp olive oil

2 onions, chopped

3 garlic cloves, crushed

1 litre vegetable stock

1/2 tsp chilli flakes

PREPARATION :

  1. Place butter and olive oil in a big pan and set on low heat.
  2. Add onions and garlic with a pinch of salt and sauté for about 10 minut. Stir often to avoid burning.
  3. Add carrots and squash with stock. Bring in to boil, then reduce the heat and simmer for about 20 minutes.
  4. When soup is ready leave it to cool slightly and then blend until smooth.
  5. Serve hot with fresh black pepper, chilli flakes and fresh basil.

Enjoy!

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PICK ME UP JUICE
CHOCOLATE ORANGE CAKE

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  • CONSULTATION
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    • Salads & dressings
    • Sides
    • Desserts
    • Hot & cold beverages
  • BLOG
    • Nutritionist Notebook
    • Beauty
    • Zero Waste
  • YOGA
  • ABOUT
  • SHOP

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