MAKING THE STOCK with a Knorr Vegetable Stock Cube adds a delicious depth of flavour to this soup.
WINTER WARMER
Butternut squash & sweet potato soup
V
Served with crusty bread, this substantial soup is a meal in a bowl, with lots of vegetables and protein from the lentils. Freeze leftovers in individual portions SERVES 4 READY IN 50 MINS PRICE PER SERVING 56p 1tbsp olive oil 15g butter 1 large red onion, chopped 150g carrots, sliced 500g butternut squash, flesh only, cut into cubes 1 medium sweet potato, peeled and sliced 100g red lentils, rinsed 1L hot vegetable stock,
made with 1 Knorr Vegetable Stock Cube 3 level tbsp tomato purée 3tbsp chopped parsley or 2 level tsp mixed dried herbs 100g Asda Reduced Fat Crème Fraîche Crusty bread, to serve 1 Heat the olive oil and butter
in a large pan, add the onion and cook until soft. 2 Add the carrots, squash and sweet potato. Stir to coat with oil. Cover and cook over a low heat for 3-4 minutes. 3 Add the lentils, stock, tomato purée and 2tbsp of the parsley or the mixed herbs and bring to the boil. Cover
and simmer for 30 minutes. 4 Purée with a hand-held blender or a processor. Heat through again, add swirls of crème fraîche, and sprinkle with pepper and parsley, if using. Serve with crusty bread.
3
CALORIES
LOW
LOW
LOW
LOW
SUGAR
FAT
SAT FAT
SALT
308 15.5g 10.1g 4.6g 1g 15% 17% 14% 23% 17% BASED ON GUIDELINE DAILY AMOUNT PER SERVING
OF YOUR 5 A DAY
OCTOBER 2013 | ASDA.COM/MAGAZINE | 71