Ingredients
1 Large Onion 1/2 Butternut Squash (Leave The Skin On) 1 Zucchini 2 Celery Sticks (Leaves As Well) 1 Tomato 1/2 Bunch Of Silverbeet (Swiss Chard) Few Springs Of Fresh Oregano, Thyme + Basil Olive Oil Water S+P
Method Roughly chop all your vegetables, the soup will be blended later, so don't waste your time make pretty cubes. In a large saucepan add a generous drizzle of olive oil, add the onions and herbs and cook them till translucent.
Add the rest of the vegetables with a sprinkle of salt and pepper, then cook for a few minutes. Cover with water and let it boil till everything's cooked, about 30-40 minutes, then using a stick blender, blitz till your happy with the consistency.
Check for seasoning and serve with croutons and a dollop of Greek yoghurt, or bacon, because everything's better with bacon.
My Tip: To make the croutons, I cut turkish bread into little cubes, place them on a tray lined with oven paper, drizzle them with olive oil, s+p, dried oregano, thyme and crushed garlic. Then into a preheated oven with the grill setting, once they start to brown toss them around so each side gets crispy, don't take your eyes off them!
Enjoy x
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