I have always been a bit jealous of people who were good at making soup. Anytime I tried, my soup would either turn out too watery or bland. I finally managed to figure out the right ratio of water to veggies, but spices remained a mystery to me. After some testing and tips from ‘soup-pros’ I have come up with some delicious and easy soup recipes such as this ‘Butternut and Pea Soup’.
- 400g (pre-cut) butternut
- 1 medium sweet potato
- 100g raw peas
- 1 tbsp olive oil
- 1 large tbsp vegetable stock
- 2 small tsp nutmeg
- 1 tsp sea salt
- Black pepper
- Place a stockpot on medium fire.
- Peel the sweet potato and cut it up into cubes of about 2cm. If you cannot find pre-cut butternut, peel it, remove the insides and cut it up.
- Add olive oil to the stockpot and place the peas, butternut and sweet potato.
- Place the lid on the pot and leave the vegetables there for 3min.
- Pour in just enough water to cover the vegetables and increase the heat to ‘high heat’.
- Add in the vegetable stock, nutmeg, salt and pepper.
- Boil the vegetables with the lid on top until they are ready (soft), this takes about 7-10 minutes.
- Use a manual blender. Blend everything until smooth.