Butter squash and carrot soup
Ingredients:
½ butter squash
3 medium sized carrots 1
1 small onion
1 vegetable stock cube
1 teaspoon of vegetable oil
Crushed black pepper
Method:
1.Peel of all the vegetables and chopped them into small pieces.
2.Prepare the stock by dissolving vegetable stock in 0.57 Litre of boiling water.
- Add oil in the large saucepan and season with black pepper.
- Gently add all vegetables in it over a medium flame and covered with a lid for 12-15 minutes, stirring occasionally.
5.Add the stock, bring the boil and simmer for 10 minutes. - Remove from heat and using blender, blend the soup until smooth.
- pour into a bowl and enjoy.
Now, why this soup is good for me?
Carrots are an excellent source of antioxidant compounds, and the richest vegetable of pro-vitamin A carotenes. Butternut squash is also an excellent source of vitamin A (in the form of beta carotene) and a very good source of vitamin c, B1, B6 and B3 (niacin), potassium, dietary fibre, manganese, copper, folate and omega 3-fetty acids.
One of the most abundant nutrients in both vegetables, beta-carotene has been shown to have powerful anti-oxidant and anti-inflammatory properties. It is able to protect against cardiovascular disease and strokes as well as help to protect the body against cancer. It also promotes good vision, especially night vision.
This recipe is good for diet conscious people and help to maintain your weight as well.
wow soups it is healthy food friend
look delicious
I am going to try making this tonight! Thank you!