Directions:
- Peel the squash, sweet potato, carrots, and onion.
- Dice the above ingredients and the red pepper and parsley.
- Heat the olive oil in a large saucepan and soften all the above ingredients for a few minutes.
- Make up a pint of stock with the stock cube and pour this over the softened vegetables.
- Add the salt and pepper to taste, add more water if required.
- Put a lid on the pan and simmer until the carrots, sweet potato and squash are all completely cooked.
- Take the pan off the heat and leave to cool a bit, then liquidise the whole lot until smooth.
- Serve with nice fresh crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.89 Kcal (343 kJ) | ||
| Calories from fat | 21.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 4% | |
|---|---|---|---|
| Sodium | 52.85mg | 2% | |
| Potassium | 387.49mg | 8% | |
| Total Carbs | 14.27g | 5% | |
| Sugars | 5.08g | 20% | |
| Dietary Fiber | 3.36g | 13% | |
| Protein | 1.64g | 3% | |
| Vitamin C | 35.2mg | 59% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 0.5mg | 3% | |
| Calcium | 43.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 56.8 Kcal (238 kJ) | ||
| Calories from fat | 14.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.62g | 4% | |
|---|---|---|---|
| Sodium | 36.66mg | 2% | |
| Potassium | 268.78mg | 8% | |
| Total Carbs | 9.9g | 5% | |
| Sugars | 3.52g | 20% | |
| Dietary Fiber | 2.33g | 13% | |
| Protein | 1.14g | 3% | |
| Vitamin C | 24.4mg | 59% | |
| Vitamin A | 0.5mg | 25% | |
| Iron | 0.3mg | 3% | |
| Calcium | 30.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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