Roasted squash and vegetable soup
Serves 4
Points plan 3 points full recipe (Original points)
Core recipe
150 g butternut squash
1 medium sweet potato
3 medium carrots
1 medium onion
2 cloves garlic
4 sprigs fresh rosemary
10 spray(s) low-fat cooking spray
2 Vegetable Stock Cubes
1.5L water
2 bay leaves
½ teaspoon dried chilli flakes (optional, very hot)
salt & pepper to taste
3 tablespoons Low Fat Natural Yoghurt
Peel and chop the squash, remove the seeds.
Cut the veggies into small cubes and put in a baking tin with the rosemary and whole garlic cloves. Roast in a hot oven for 30 minutes.
Dissolve stock cubes in boiling water and place in a large saucepan. Add the veggies, bay leaves and chilli flakes. Bring to boil and simmer gently for 20 mins.
Remove from heat and let soup cool a bit. Remove bay leaves, puree soup to a smooth consistency.
To serve, season to taste and add a spoon of yogurt to each bowl.
Serves 4
Points plan 3 points full recipe (Original points)
Core recipe
150 g butternut squash
1 medium sweet potato
3 medium carrots
1 medium onion
2 cloves garlic
4 sprigs fresh rosemary
10 spray(s) low-fat cooking spray
2 Vegetable Stock Cubes
1.5L water
2 bay leaves
½ teaspoon dried chilli flakes (optional, very hot)
salt & pepper to taste
3 tablespoons Low Fat Natural Yoghurt
Peel and chop the squash, remove the seeds.
Cut the veggies into small cubes and put in a baking tin with the rosemary and whole garlic cloves. Roast in a hot oven for 30 minutes.
Dissolve stock cubes in boiling water and place in a large saucepan. Add the veggies, bay leaves and chilli flakes. Bring to boil and simmer gently for 20 mins.
Remove from heat and let soup cool a bit. Remove bay leaves, puree soup to a smooth consistency.
To serve, season to taste and add a spoon of yogurt to each bowl.
