Meatless Monday: Butternut Squash and Root Vegetable Soup
Butternut and Root Vegetable Soup is warm, smooth, rich in color and incredibly satisfying to eat. Paired with a green salad makes a for a quick healthy weekday meal.
1 large butternut peeled, seeded and cubed
3 carrots peeled and chopped
3 parsnips peeled and chopped
1 sweet potato peeled and chopped
1 large onion peeled and chopped
2 leeks cleaned and chopped (white parts only)
8 cups vegetable stock
2 cloves fresh garlic crushed
1 teaspoon ground thyme
salt and freshly ground pepper to taste
3 tablespoons olive oil
1. Heat oil in a large pot, add onion and garlic and stir-fry till the onion is soft.
2. Add remaining vegetables, thyme and salt and pepper and stir-fry for a few minutes.
3. Pour in the stock and bring to the boil. Reduce heat, cover and simmer till all the vegetables are soft (about 45 minutes).
4. Cool before pureeing.
5. Adjust seasonings and re-heat before serving. Serves 8
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health.
Recipe & Image Credit: Janice LipmanTweet