This soup is seriously tasty and is also completely spice free! Thankfully, my family loved this as much as I did, so I have added it to my list of meals I can make for the four of us. Making two different meals every night can be exhausting and is particularly difficult when energy stores are already at a premium.
SWEET POTATO & PUMPKIN SOUP (SERVES 5)
1 large golden sweet potato, peeled
1/2 large butternut pumpkin, seeded and peeled
1 large white onion, peeled & quartered
4 cloves garlic (unpeeled)
Olive oil (or other tolerated oil)
20 small Brussels sprouts, woody ends removed
5 C water
1. Preheat oven to 200°C/390°F
2. Cut sweet potato and pumpkin into a 1cm/half inch dice
3. Spread all vegetables except Brussels sprouts in two large roasting dishes
4. Tip a glug of oil (apologies, I didn't measure!) into each dish and rub vegetables all over with your hands
5. Roast in the oven for 7 minutes
6. Rub Brussels sprouts with oil and add to one of the roasting dishes. Cook all vegetables for a further 23 minutes
7. Peel roasted garlic by cutting the skin and and squeezing flesh out
8. Blend roasted vegetables in batches, adding some water to each batch. I used 5 cups of water in total but the amount can be adjusted as preferred
9. Tip soup into a large saucepan to heat
Enjoy ❤️
Ingredient information (based on advice by SIGHI)
- Garlic and Brussels sprouts are rated 1
- All other ingredients are rated 0 without caveats
0 - Well tolerated, no symptoms expected at usual intake
1 - Minor symptoms, occasional consumption of small quantities is often tolerated
2 - Incompatible, significant symptoms at usual intake
3 - Very poorly tolerated, severe symptoms
Hot tips!
🔥 Keep the pumpkin seeds if you are keen to make Roasted pumpkin seeds (fabulous as a snack or can be ground and used as seasoning)
🔥 I use the final cup of water to "clean" the blender, collecting bits of vegetables caught in the blades etc. Be sure to add this to your soup!
🔥 Freeze leftovers in a resealable bag
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