South African Butternut Soup
South African Butternut Soup
Ingredients
- 1 medium sized butternut (peeled, eeded and chopped into pieces (the smaller pieces will cook faster))
- 1 garlic clove (minced)
- 1 teaspoon ginger (grated)
- 2 onions (peeled and finely chopped)
- 4 cups vegetable stock
- 2 tablespoon olive oil
Instructions
- Slow cook onions in olive oil until transparent (clear), for about 10 – 12 minutes.
- Add the garlic and ginger and gently stir through the onions.
- Add the butternut and coat with the onion mixture. Cook with the lid on for 2 minutes.
- Add the vegetable stock, salt and pepper to taste. The liquid should cover the butternut. Bring to the boil with the lid on.
- Transfer to your lined Keep It Bag, close and leave for 2 – 4 hours. Alternatively, cook on your stove until butternut is super soft.
- This soup is best enjoyed with a smooth texture - use a stick blender or try a potato masher during load shedding.
Notes
For added flavour and nourishment, add a fresh chilli salsa of chopped tomato, onion, chilli, and fresh coriander. For a more child-friendly option, add a sprinkle of nutmeg.