Well, actually, it’s Butternut Squash, Carrot and Sweet Potato soup – but these three are loaded with Vitamin A and Beta-carotene as well as many other vitamins and minerals.
I love soup – even though it’s summer here in Australia at the moment, I still eat it regularly. I find it really filling as a meal on its own and easy to make in advance. This is something I make in the largest pot I have and separate out into lots of individual portions, before freezing. I make lots of different soups, but this one is my favourite as it’s sweet and has a great texture.
Ingredients: -
1 Butternut Squash 6 Carrots 1 Small Sweet Potato 2 Small Onions Chicken Stock 1 tablespoon coconut oil Nutmeg Corriander Salt & PepperMethod: -
I slice the onion and sauté it in the coconut oil in a large pot. Once it’s ready I add the chicken stock (this is something I make up in advance and take out of the freezer to defrost).
I roughly cut all the vegetables into chunks before adding them to the pot. I then turn the heat down to a simmer and allow the vegetables to cook for 30 minutes or so, adding the seasoning. I add the nutmeg and coriander at the end and turn off the heat.
I don’t drain the pot, but instead transfer it all into my blender (in several batches) and blend it until it reaches a nice constituency. Once it’s all blended I separate it into individual portions and freeze.
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{ 12 comments… read them below or add one }
I’m the same eating soup in summer- in fact I pretty much eat it year round! The Melbourne weather kind of permits it I guess! Thanks for sharing your recipe!
I eat soup year round. I haven’t tried freezing ready to eat soup. I must do that to have some on hand if I need nourishment at short notice. Soon there will be lots of pumpkins available here at give away prices. I cut one into chunks and roast it. Then I freeze individual pieces ready for soup. Almost free lunch. Take care
Jill
That’s a good idea to freeze roasted pumpkin pieces Jillm – would come in handy for lots of different meals
Hey Suz – you’ve mentioned several times a great butcher nearby where you can get organic bacon. Would you be able to give out the name please?
regards
Hi Steve! Sure, the butcher I use in Sydney is called Naturally Organic Meat and Poultry and is in Neutral Bay. Unfortunatley I’ve not been able to find a web link, but I’ll update when I do.
cheers. Do you have an opinion of establishment 218..? Seems like its good value
I’ve not tried Establishment 218 before actually Steve – it looks like they do offer some grass-fed beef though so definitely worth a try.
You’ll have to report back if you try – would be interested to hear what you think!
That’s vitamin A soup for sure! Love the name
I’m hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love it if you would come over and post this recipe. Here’s a link with more information:
http://easynaturalfood.com/2011/10/17/introducing-sunday-night-soup-night/
I hope to see you there!
Debbie
Thanks Debbie, your site sounds great – I’m going to have a look now!
Thanks so much for sharing this recipe with Sunday Night Soup Night! I’ll be hosting weekly through fall and winter, so I’d love to see you again with your next soup/stock/chowder recipe.
Thanks Debbie, I will do – I’m really into soups and bone broths at the moment!
I just made this soup, and your Aussie meat pie recipe…it ROCKED!! Just starting to experiment with Paleo food, and my husband says I started it off with a bang after tasting your two dishes. Thank you for sharing!!