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
- Pre-heat the oven to 200ºC (400F, 180ºC fan, GM 6)
- 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.
- Roast in the oven for 30 minutes or until cooked and starting to brown.
- Remove from the oven and place in a non-stick cooking pot with the vegetable stock.
- Using a hand blender, carefully puree the mixture, making sure the stock and vegetables are thoroughly combined.
- Serve immediately with bread and butter, or let it cool for reheating later.
Let me know if you try it!
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