WW VEG SOUP RECIPES

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BUTTERNUT SQUASH SOUP RECIPE WITH RED PEPPERS | SAINSBURY ...



Butternut Squash Soup Recipe with Red Peppers | Sainsbury ... image

A vibrant butternut squash and red pepper soup recipe that gives a big punch of hearty flavours. This is the ideal Autumn or Winter warmer but let us know if you tweak the recipe and make it even better.

Provided by Sainsbury's Team

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 9

reduced-salt vegetable stock cube
butternut squash
sweet potato
red peppers
olive oil
onions, finely chopped
garlic cloves, crushed
sun-dried tomato puree
toasted seed mix

Steps:

  • In a large jug, make up 1.2 litres vegetable stock using the stock cube.

    Peel the butternut squash and sweet potato and cut into chunks. Deseed the peppers and roughly chop. Set aside.

    Heat the oil in a large pan and cook the onion and garlic for 10 minutes until soft. Stir in the butternut squash, sweet potato, peppers and sun-dried tomato puree. Cook for 10 minutes, until the veg begins to colour.

    Pour in the stock and bring to the boil. Cover with a lid and cook over a medium heat for 30 minutes, until the veg is soft.

    Pour the soup into a food processor (in batches) and blend until smooth. Divide between 4 bowls and garnish with a sprinkle of toasted seeds to serve.

Nutrition Facts : Calories 271 calories, FatContent 8.5 grams, SaturatedFatContent 1.7 grams, SugarContent 20.0 grams, SodiumContent 1300.0 milligrams salt, CarbohydrateContent 37.5 grams, FiberContent 9.3 grams, ProteinContent 6.5 grams

CLASSIC POTATO LEEK SOUP - SKINNYTASTE



Classic Potato Leek Soup - Skinnytaste image

Cozy and comforting, Potato Leek Soup combines potatoes, leeks and broth for a simple homemade soup the whole family will love!

Provided by Gina

Categories     Dinner    Side Dish    Soup

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 8

4 medium leeks (dark green stems removed)
1/2 large white onion (chopped)
2 medium russet potatoes (peeled and cut into cubes)
1 tablespoon flour (use AP gluten free flour for GF)
1 tbsp butter
4 cups chicken stock (use vegetable broth for vegetarians)
1/2 cup 2% milk
salt and fresh pepper

Steps:

  • Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.
  • In a medium soup pot, melt butter and add flour on low flame.
  • Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
  • Add chicken stock, leeks, onion, potatoes and bring to a boil.
  • Cover and simmer on low for about 20-25 minutes, until potatoes are soft.
  • Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.
  • Serve immediately.

Nutrition Facts : ServingSize 1 -1/2 cup, Calories 133 kcal, CarbohydrateContent 23.5 g, ProteinContent 4.5 g, FatContent 2.5 g, SaturatedFatContent 1.5 g, CholesterolContent 7 mg, SodiumContent 416 mg, FiberContent 3 g, SugarContent 5 g

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