Buying vegetables that are nearly end dates is a common feature of my shopping now. I get them home, immediately make them into some kind of soup and then I have some frozen goodness in the freezer for whenever it is needed.
I would never have actually done that pre soup maker days as the effort required was just too much, especially for a small batch of soup.
These vegetables were on their last day for being sold, so I snapped them up for pennies. I had made 3 batches of soup within an hour or so of coming home from the shop.
Soup Maker: Butternut Squash & Sweet Potato Recipe 1.6 Litres
Ingredients
- 300 g Sweet Potato Chopped
- 300 g Butternut Squash
- TablespoonParsley
- PinchSalt
- Hot Water
- Stock Cube
- Parsley and Lemon Seasoning
Instructions
- Prepare the vegetables and chop up into reasonably small pieces for speed of making the soup.
- Put the vegetables, stock cube and a pinch of salt into the soup maker or pot.
- Add water to the 1600 ml mark in a soup maker, or to the same level in a measuring jug with the vegetables in if you plan to use a pot for your cooking.
- Choose your soupmaker setting and set it to go. I use the smooth setting most frequently. If you are making this in a pot, take off a simmering heat when the vegetables are fully cooked and use a blender to puree your finished soup. Sprinkle parsley and lemon seasoning on the soup before serving.
Notes
All the ingredients for the 1.6 Litre output of soup need to total up to approximately 800g. I simply add a few carrots, potatoes and the onion and then top up with the largest main ingredient to the 800 grammes.
For your dry potato, look for Kerrs Pink, September onwards.
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