What’s Cooking?…Butternut Capsicum Soup
A quick, delicious, economical and easy soup to prepare. A short list of ingredients has this soup covered.
I often think soups are to Winter as salads are to Summer. A great way to get more veges into the system. Especially for those who may not be so fond of eating them. When vegetables are puréed into a delicious warming soup, it makes them easy to consume.
This Butternut Capsicum Soup is no exception. It’s glossy with a high colour. Serve for lunch or dinner. Delicious with crusty whole grain bread or roll. A lovely vegan option too!
This is how I do it.
Ingredients
freshly ground black pepper
Method
Peel, seed and cut the pumpkin into large cubes.
Peel and dice onions. Add the olive oil and onions to a medium saucepan on low heat, and sauté until the onions become translucent. In the meantime wash, seed and dice the capsicum, add to the onions. Continue to sauté for another 5 minutes until the capsicums begin to soften.
