Health, Beauty, Fitness, Life

Saturday, 26 January 2013

Healthy Comforts

Last week I went away to London and was inspired by the super tasty vegetarian and vegan food at Mildred's in  Soho. I have been experimenting with some healthy tasty foods that are easy to make. 

Spicy Butternut Squash Soup

I used to make this soup when I went home for lunch at college and only had 2 hours to spare - just shows how easy it is to make this. I wanted to change my previous recipe and make it taste spicy and roasted. 

1 large butternut squash
 Handful of rosemary
2 cloves of garlic
       Whole cumin seeds ground
      2 vegetable stock cubes
Yeo valley natural yoghurt

1. Preheat oven to 200 degrees centigrade or gas mark 7.
2. Chop the butternut in half lengthways and remove seeds with a spoon.
3. Place your butternut on a tray and score the squash diagonally - this makes it easier to remove the flesh once cooked.
4. Grind the cumin seeds using a pestle and mortar. Alternatively, put the seeds in a sealable freezer bag and smash with the back of a wooden spoon.
5. Sprinkle the cumin over your squash.
6. Dice the garlic and sprinkle over your squash.
7. Place some sprigs of rosemary on top of your squash
8. Pour about 1tbs of olive oil over and place in the oven for 30-40 minutes until the flesh in soft enough to scoop out..........

40 minutes later
1. Scoop out the flesh along with the garlic and cumin, but dispose of the rosemary and put into a medium sized saucepan.
2. In a measuring jug put in the 2 vegetable stock cubes and 250 ml of water and pour into the sauce pan.
3. Season with some pepper and using a hand held blender whizz the squash and stock until smooth. If the consistency is too thick you can add some more water.
4. Swirl some natural yoghurt on top mmmmmmm.

I was too excited to try the soup that I forgot to take a picture of the end result. But it was souper tasy! I think I will make more this weekend. 

If you tried making this let me know how it went!

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