Squash, caraway and leek soup – serves 4

  • 1 vegetable stock cube
  • 1.5 pints of boiling water
  • 1 butternut squash (chopped)
  • 225g leeks (chopped)
  • 1 or 2 garlic cloves (crushed)
  • 0.5 tablespoon of carraway seeds
  • 1 tablespoon of lemon juice
  • Salt and pepper
  1. Dissolve stock in the boiling water in a large saucepan and add the squash, leeks, garlic and seeds.
  2. Bring to the boil and simmer for 20-25 minutes
  3. Using a hand blender, blend until smooth.
  4. Add lemon juice, salt and pepper
  5. Heat soup up and eat.

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