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Butternut Squash, Sweet Potato and Red Pepper Soup

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“This is a completely vegan recipe. It is packed with Vitamin C and is really good for you. Shove it all in one pot so not at all complicated.”

Ingredients Nutrition


  1. Peel the squash, sweet potato, carrots, and onion.
  2. Dice the above ingredients and the red pepper and parsley.
  3. Heat the olive oil in a large saucepan and soften all the above ingredients for a few minutes.
  4. Make up a pint of stock with the stock cube and pour this over the softened vegetables.
  5. Add the salt and pepper to taste, add more water if required.
  6. Put a lid on the pan and simmer until the carrots, sweet potato and squash are all completely cooked.
  7. Take the pan off the heat and leave to cool a bit, then liquidise the whole lot until smooth.
  8. Serve with nice fresh crusty bread.

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