ROASTED BUTTERNUT SQUASH AND RED ONION WINTER SOUP

INGREDIENTS
1 large butternut squash cut up into medium pieces
2 medium red onions, chopped
5 cups of chicken or vegetable broth
2 tbs butter or gee
Sea salt and pepper to taste
Pinch cayenne pepper if desired

METHOD
Preheat oven 200°C
In a large ovenproof dish lay the squash and onion
Add butter or gee
Roast until soft
Add broth to vegetables and purée all in blender
Serves 4-5

CHINESE NOODLE SOUP
Serve 4-6
INGREDIENTS
2 cups brown rice noodles, cooked and drained
Roasted butternut squash
2 carrots diced
2 spring onions
1 cup of spring greens
½ cup bean sprouts
Dried chinese mushrooms presoaked
½ cup sea vegatables presoaked
1 tbs brown rice miso paste
1 clove garlic
½ cup fresh coriander chopped
Tamari sauce to taste
You can add chicken, beef, tofu…to your soup

METHOD
Heat broth
Add carrots, garlic, onion and mushrooms
Simmer until tender
Add other vegetables and miso paste, cook 5-10 minutes
Sprinkle coriander and tamari
Serve noodles, top up with soup.

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