Vitamin A Soup – 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. Soup is 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. Ever made a sweet potato soup before?
Vitamin A Soup Recipe
Equipment
- Large Pot
- Blender
- Storage Containers
Ingredients
- 1 Butternut Squash
- 6 Carrots
- 1 Small Sweet Potato
- 2 Small Onions
- Chicken Stock
- 1 tablespoon coconut oil
- Nutmeg
- Corriander
- Salt & Pepper
Instructions
- Prepare the Onions:Slice the onions and sauté them in coconut oil in a large pot. This forms the base of your soup, providing a rich and savory flavor.
- Add the Stock:Once the onions are ready, add the chicken stock. I usually make my chicken stock in advance and freeze it. Make sure it's defrosted before adding it to the pot.
- Chop the Vegetables:Roughly chop the butternut squash, carrots, and sweet potato into chunks. Add these to the pot with the onions and stock.
- Simmer the Soup:Turn the heat down to a simmer and let the vegetables cook for about 30 minutes. This allows all the flavors to meld together perfectly. Add salt, pepper, nutmeg, and coriander towards the end of the cooking time.
- Blend the Soup:Transfer everything to a blender in several batches once the vegetables are cooked. Blend until you achieve a smooth and creamy consistency. If you prefer a chunkier soup, blend less.
- Portion and Freeze:Separate the soup into individual portions after blending, then freeze them. This makes it easy to have a healthy meal ready whenever you need it.
This Vitamin A Soup is not just delicious but also packed with nutrients, making it a perfect addition to your Paleo diet. It's incredibly easy to prepare and convenient to store for future meals. Whether you're enjoying it on a hot summer day or a chilly winter evening, this soup is sure to satisfy.
Have you tried making this Vitamin A Soup? Share your tips and variations in the comments below!
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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 – 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!!
How much stock do you use? 1/2L ?
I have the same request as Ashley above. How much stock do we use in this recipe? It's the only thing without a real measurement.
Hi Charissa, I used about 2 litres as I made a huge batch, but stock can vary so much in strength and flavour, so adjust as necessary.
I'm having dental surgery and eating this soup in anticipation of the surgery and leaving some for post surgical recovery. YUM YUM YUM!