Cooking Out Loud: Emergency Soup

So, today we were supposed to be visiting my mum who lives 75 miles away, but this morning we woke up to snow – the first of the year. Mr Bowers is poorly, so I was going to take the kids, and leave him at home to recuperate. This would have been my longest drive – 150 miles in one day – since starting to drive again in July. I was kind of looking forward to it, as I now feel ready to attempt longer journeys behind the wheel, but I didn’t think it was a good idea to attempt such a journey in heavy snow. All that’s bye-the-bye though – we’ve stayed home. The kids took themselves off to the park to build a snow man, so I thought I’d make soup for lunch to warm them up when they returned. This is my emergency soup recipe, as it’s made from frozen vegetables, which I keep in the freezer – obviously – for days such as this. It’s a real winter warmer. To make it, you’ll need:

  • 700g frozen butternut squash cubes
  • 150g frozen sliced mixed peppers
  • 8 frozen shallots
  • 1/2 tsp dried chili flakes
  • 1L hot vegetable stock
  1. Pre-heat the oven to 200ºC (400F, 180ºC fan, GM 6)
  2. Spray a non-stick baking tray with a little oil, then spread the vegetables on it. You can give them a spray of oil too if you like.
  3. Roast in the oven for 30 minutes or until cooked and starting to brown.
  4. Remove from the oven and place in a non-stick cooking pot with the vegetable stock.
  5. Using a hand blender, carefully puree the mixture, making sure the stock and vegetables are thoroughly combined.
  6. Serve immediately with bread and butter, or let it cool for reheating later.

Let me know if you try it!

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