Squash & Potato Soup
By: Raquel Neofit
This is a great winter soup as it’s rich and satisfying.
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
Freelance writer & editor for the food, beauty, travel & horticulture industries.
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