Butternut and sweet potato soup
Credited to: Coeliac UK
Kcal: 434.8
Difficulty: Pretty easy
Serves 4
20 mins prep
35 mins cooking time
Ingredients
- 180g red onion, diced
- 2 tsp oil
- 200g sweet potato, peeled and cubed
- 450g potato, peeled and cubed
- 750g butternut squash, peeled and cubed
- 250g carrot, peeled and cubed
- 1 ltr vegetable stock*
- 100g linseeds
- 2 gluten free rolls*
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Heat oil in a large pan, add onion and a pinch of salt and cook until soft.
- Add the rest of the vegetables, and the vegetable stock, topping up with enough water to cover the vegetables.
- Bring to the boil, cover and simmer the vegetables until soft.
- Blend the vegetables until completely smooth, added in more water or stock to preferred consistency.
- Serve the soup sprinkled with linseeds and a gluten free roll.
Nutritional information per serving
Kcal
434.8
Fat
13g
Carbs
68g
Protein
13.3g
Fibre
16g
Sugars
17g
