Sweet Potato & Butternut Squash Soup

Serves 8 – 10

You will need:

• A slow cooker
• A blender or blending tool

Ingredients:

• 2 bags pre chopped sweet potato and butternut squash (700g)
• 1 bag of fresh chef’s base mix (400g)
• Low salt vegetable stock cube
• 2 tins of cannellini beans in water, drained (880g)
• A pinch of ground black pepper

Method:

1. Pre heat the slow cooker on high
2. Add 2 bags of sweet potato and butternut squash to the slow cooker
3. Add 1 bag of chef’s base mix
4. Crumble over vegetable stock cube and mix well
5. Add hot water so it is just level with the mix in the slow cooker
6. Add the cannellini beans and a pinch of pepper and stir again
7. Leave in the slow cooker for 4-6 hours and leave to cool
8. Ladle the cooked souped into a blender and whizz to the right consistency.

Can be portioned and stored in the freezer for 2 months or refrigerate for up to 3 days.

 

Nutritional information:

Kcals: 178  FATg: 2.8  S/FATg: 0.6  CARBg: 25  SUGg: 9.4  FIBg: 9.5 PROTg: 8.6 SALTg: 0.3

3 portions of your 5 a day.