Butternut Pumpkin and Cauliflower Soup
Ingredients
- 1 butternut pumpkin diced
- 1 cauliflower cut into florets
- 1 red onion diced
- 2 medium potatoes cut
- 1 vegetable stock cube
- 2 cups of organic vegetable stock
- 2 tablespoons of olive oil
- 1 tablespoon of maple syrup
- 1 litre of water
Preparation
In a medium saucepan add 2 tablespoons of oil, add all the vegetables and sauté for 10 minutes.
Add the liquids and the vegetable stock cube and stir.
Cook until vegetables appear soft around 15 minutes.
Blend vegetables and taste for flavour.
Let it simmer for a further 20 minutes on low heat.
Top with some fresh spinach.
