I love soups at this time of year and they are one of the best ways to keep yourself feeling full and satisfied during cold winter months. So you will love my quick and easy go to soup recipe for October. I love to opt some chopped up chicken or turkey breast in to make it a really satisfying meal and it’s great to make some extra and store in your freezer for days when you can’t be bothered to cook.
Enjoy x
Butternut squash white cabbage and carrot soup
- Handful of diced onions fried in teaspoon of olive or coconut oil
- 4 Large Carrotts sliced
- Half butternut squash peeled and deseeded
- 1/4 head white cabbage
- 1 low sodium stock cube
- 1/2 teaspoon chilli flakes
- 1 teaspoon piri piri salt
- 1/2 teaspoon paprika
Fry up the handful of diced onions in teaspoon of oil of choice and leave to one side.
Boil the carrots and butternut squash and cabbage together until soft with plenty of boiling water and stock cube.
When cooked add in all spices and onions and blend together with hand blender.
Simply serve.
Tip if you like an extra kick this recipe works great with some fresh ginger added.