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.
- 300g Sweet Potato (Chopped)
- 300g Butternut Squash
- Hot Water
- Stock Cube
- Parsley and Lemon Seasoning
- 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.