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Squash & Potato Soup

Squash & Potato Soup

By: Raquel Neofit

This is a great winter soup as it’s rich and satisfying.


Servings

4

Prep time

Cook time

Recipe


Ingredients

  • 2 tbsp olive oil
  • 3 large royal blue potatoes, peeled & chopped
  • 1 brown onion, peeled & diced
  • 1 celery stick, diced
  • 1 cob corn, kernels removed
  • 3 cloves garlic, peeled & chopped
  • 4 cups vegetable or chicken stock
  • 10 squash, chopped
  • 1 tsp white pepper
  • Micro herbs, to garnish

Method


  • In a pot, sauté the potatoes, onion, celery, corn and garlic in olive oil with pinch salt until soft.
  • Add 6 squash, stock and white pepper. Cook for 30 mins over medium-high heat until cooked through.
  • Meanwhile, steam the remaining 4 squash until tender. Slice and set aside to serve.
  • Using a stick blender, blitz and divide between 4 bowls.
  • Place squash in the middle of each bowl and season with salt, pepper and micro herbs. Serve.

  

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Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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