Vitamin A Soup Recipe
This Vitamin A Soup, featuring butternut squash, carrots, and sweet potatoes, is rich in vitamins and minerals, especially Vitamin A and Beta-carotene. It's a sweet, textured soup that's filling, easy to prepare in advance, and perfect for freezing in individual portions.
Servings: 8 cups
Calories: 80kcal
Cost: $10
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.