Ingredients: 350g bag of mixed, diced, butternut squash and sweet potato
1/2 pt vegetable stock
2 tsp minced ginger root
1/2 can of coconut milk
Method:
Pierce holes in the bag of vegetables and cook for 3-4 minutes in the microwave
Tip out the veg into a pan, add the stock and bring up to the boil
Add the ginger and simmer for a couple of minutes
Remove from the heat and blend the vegetable mix until smooth
Add in the coconut milk
Return to the heat and gently warm through
Serves 2 for a light lunch, or 4 for a starter
I made this soup as I had the bag of vegetables left over in the fridge. The whole thing took just over 10 minutes to make. It could be made from scratch by peeling and chopping the vegetables but this would take a lot longer to prepare and make.
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