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Squash Vegetable Soup
Ingredients
| 350g Squash | 200ml Low-fat milk |
| 300g Potato | 1/2tsp Salt |
| 1 Apple (small) | 1/4tsp Cinnamon powder |
| 1 Onion | 1/8tbsp Cardamom powder |
| 500ml Vegetable soup | 1tsp Oil |
Methods
1. Cut squash and apple in pieces, scoop out and discard the seeds. Peel and chop the onions into large chunks.
2. Fry onions till soft over medium heat. Stir-fly squash and potato until golden brown. Add vegetable soup. Bring to a boil, then reduce heat and simmer for 10 minutes. Add apple and simmer till soft.
3. Remove from the heat and allow cooling slightly. Using a blender, puree the soup until smooth.
4. Return it to the pot and reheat gently.
5. Add milk, salt and pepper to taste.
This recipe is provided by Miss Claudia Tang, a registered dietitian in Australia.
Recommended Product
Liquidizer
Its BPA plastic and Thermosafe glass also allows you to blend hot soups with peace of mind.
