Butternut & Tomato Soup
Butternut & Tomato Soup
1 tbs olive oil
1 leek chopped
1 small brown onion
3 cloves garlic chopped
1 red chilli (mild chilli)
500g butternut cubed
500g fresh tomatoes cubed
4 medium carrots chopped
1 liter vegetable stock ( or water)
salt and pepper
1/2 cup low fat cream
Nuts & Bolts
1. In a large pot on medium heat add oil, leek and onion cook for 4 minutes or until soft.
2. Add garlic and chilli cook for 2 minutes. Add butternut and carrots cook for 2 minutes.
3. Add tomatoes, vegetable stock and season to taste. Cook for 20 minutes or until all vegetables are tender. Turn heat off.
4. using a barmix blend soup to your required consistency.
5. Add cream stir well. Check seasoning.
Calories per serving : 201
Kylie Karagich
Kylie Karagich is an accredited Clinical Nutritionist, Clinical Hypnotherapist, and Holistic Listener, passionate about supporting clients' health and well-being. As the owner of Holistic Nutritional Health Care (HNHC) in Port Adelaide, Kylie integrates nutrition, hypnotherapy, and holistic listening to create personalised, person-centred care. With a special focus on men's health and children's autism, she offers a compassionate, non-judgmental approach to help clients achieve lasting wellness and balance in their lives. Kylie's dedication to treating the whole person ensures that each individual feels truly supported on their wellness journey.