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1 butternut squash (peeled deseeded and diced)
1 sweet potato (peeled and diced)
2 carrots (peeled, trimmed and sliced)
6 shallots (peeled and finely sliced)
1 fennel (trimmed and chopped)
1 vegetable stock cube
1 garlic clove (peeled and chopped)
4 tblsp chopped parsley
5 tblsp pumpkin seeds (optional)
Bring a large pan half-filled with water to the boil. Add the squash, sweet potato, carrots, shallots, fennel and stock cube and bring back to the boil. Lower the heat and simmer for 10-12 minutes.
Remove from heat and add garlic. Allow to cool, then remove the vegetables and place into a bowl. Blend half of the stock with the vegetables, either in a food processor of hand blender to your desired consistency.
Chop the remaining vegetables and return to the soup to have a chunky consistency. Or, puree all of the vegetables if desired. Garnish with parsley and pumpkin seeds