Peel and chop the vegetables. Don't worry about being too accurate, just roughly chop. Heat a big pot to a medium heat and add a decent drizzle of olive oil. Add the onion with the paprika and the cayenne pepper. Note: you can add more cayenne pepper if you like it spicier, 2 teaspoons is quite spicy, 3 teaspoons is extremely spicy. Add the carrots and celery. Season with salt and pepper. Add the thyme. Cook while stirring for a few minutes. Add the potato, cook another minute or so and then add the squash. Season with salt and pepper again. Cook for a few minutes and then add the boiling chicken or vegetable stock. Add enough so that the stock just comes above the vegetables by about 1cm. Simmer for 45 minutes. Put the soup in the blender and blitz until smooth. Note you may want to get a big bowl to transfer the blended soup into until all of the soup in the pot is gone. Taste and correct seasoning. Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (646g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 574 (56%)|
|Amt Per Serving||% DV|
|Total Fat 63.8g||85 %|
|Saturated Fat 18.2g||91 %|
|Monounsaturated Fat 26.3g|
|Polyunsanturated Fat 13.8g|
|Cholesterol 315mg||97 %|
|Sodium 316.9mg||11 %|
|Potassium 1649.4mg||43 %|
|Total Carbohydrate 29.3g||9 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 24g|
|Protein 81.1g||116 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1024
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