So, I’m no kitchen whizz. I’ve made some desserts dishes that have become longstanding family jokes – my cheesecake sludge is legendary, I’ll have you know.

But while I can’t bake for sh*z, I can meal prep healthy food like a baws. And this heart butternut soup is one of my dinner-time go-tos.

And what good is a lifestyle blog without a few kitchen adventures of my own?

You’ll need:

  • 1 kg butternut cubes
  • 160 g diced carrots
  • 160 g diced apple
  • 100 g diced/cherry tomatoes
  • 1 400 ml can of coconut milk (I used Woolworths’ reduced fat)
  • 1 cube/sachet stock powder
  • 2 tsp coconut oil
  • 2 tsp curry powder
  • 2 tsp cinnamon
  • 1 tsp cumin
  • Salt and pepper to taste
  • Fresh rosemary to serve
  • Makes roughly 4 large (400ml) servings

Nutrition per serving: 234 calories, 4 g protein, 42 g carbs, 7 g fat.

Method

1. Heat the oil in a large saucepan and add butternut cubes with a splash of water. For faster cooking, I like to soften the butternut in the microwave for 5 – 6 minutes first.

2. Allow the butternut to simmer and soften for 5 minutes – less if you’ve already nuked in the microwave.

3. Add diced apple, carrots, tomatoes, stock, and all seasoning, plus one cup of boiling water. Bring ingredients to the boil and reduce heat. Place the lid on the pot and allow to simmer for about 30 minutes, or until all veggies are combined and soft.

4. Remove from heat. Puree with a handheld blender (or in a regular food processor) until you have the desired consistency. I like mine hearty and chunky, so I just give mine a quick blitz!

5. Add your coconut milk, and stir in until smooth.

 

 

 

Hi, I’m Kirsti and this is my little blog. Tell me what you think in the comments section below!

Hi, I’m Kirsti and this is my little blog. Tell me what you think in the comments section below!

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