What You'll Need
2 tablespoons sunflower oil
100g frozen onions
100g frozen broccoli
100g frozen cauliflower
100g frozen carrots
100g frozen butternut squash
100g Red lentils
1 chicken or vegetable stock cube
500mls boiling hot water
Blender / liquidiser
How to Do It
- 1In a large saucepan on a medium temperature, heat the oil.
- 2Add in the onions, broccoli, cauliflower, carrots and butternut squash. Cook for 5 minutes until they are soft ( stir all the time ).
- 3Pour in the hot water and add the stock cube. Bring to the boil and then simmer. Cook for 15 - 20 minutes until all the vegetable are soft.
- 4Add in the milk, bring to the boil and season to taste.
- 5Remove from the heat and liquidise everything together.
- 6Portion up the soup and freeze in air tight containers or strong freezer bags.
- Want to turn this soup into a spinach soup then swop the butternut squash for frozen spinach.
- Saving Time: Take 5 large freezer bags. The frozen vegetables are normally sold in weights of 500g. Divide each bag into 5 and put a portion of each vegetable into the bag. Feel free to even chuck in the lentils and stock cube (unwrapped). Then pop them in the freezer ready to go, so when you need a fresh batch of soup, everything is in the bag, Just open it, add to the oil and then add in the hot liquid.
- Short on space in the freezer: store the soup in freezer bags.
- Lentils are super for kids ( and adults ) to eat as they are full of soluble fibre – this is great for slowing down digestion and stabilising blood sugar levels and increasing steady, slow burning energy.