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Sheila's soup

‘My husband loves this soup. It’s so tasty and makes enough for a week. You’ll need to freeze some of it.’ Sheila

This is a fresh colourful soup which, once cooled, can be kept in the fridge until the next day or frozen in portions. It’s quick to prepare and only needs a chopping board and a large saucepan.

Sweet potato and butternut squash are good alternatives to normal potatoes, having less starch but the same thickening action. Along with the peppers, butternut squash contains a variety of vitamins and minerals.

They can be difficult to peel and chop, but you can buy them readily cubed in most supermarkets.

Preparation time: 10 minutes | Cooking time: 15 minutes | Serves: 4-6


  • 1 sweet potato, peeled and diced
  • 1 butternut squash, peeled, deseeded and cubed
  • 1 red pepper, deseeded and chopped
  • 1 orange or yellow pepper, deseeded and cubed
  • Fresh or dried coriander or basil
  • Black pepper


  1. Cover the vegetables with boiling water in the saucepan and simmer until soft.
  2. Add a pinch of herbs and black pepper to taste.
  3. When cooled, blend until smooth. A stick hand blender is great for this as you can leave it in the pan, but be careful that you don’t get splashed.
  4. Serve with a granary roll or sprinkle some sesame seeds on top.

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Last updated: May 05 2020

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