Pumpkin and Veg Blender Soup


DSC00114This winter warmer takes about 5 minutes to throw together, let simmer and blend! Quick and easy, nutritious and delicious.



1 chicken stock cube, sodium reduced or sodium free
1.2 litre water
2 tbs shallots, chopped
1/2 tsp cinnamon
3 sticks celery
1/4 pumpkin or one small half butternut, roughly 3 cups chopped.
1 medium sweet potato
2 carrots
1/2 zucchini yellow (can sub for green soup will just be a bit darker in colour)


Boil water on high in a medium-large pot. Dissolve stock cube in water.
Add shallots, cinnamon and celery. Let bubble.
Roughly chop all vegetables, about 3x3cm pieces is fine.
Place all vegetables into bubbling water and reduce to a med-high simmer.
Let bubble away for roughly 30 minutes or until all vegetables are completely soft and cooked through, stirring occasionally, (I left mine for about 45 until vegetables were beginning to fall apart).
Place contents of pot into a high speed blender and blend on medium for about 2 minutes or until smooth.

NOTE:  Serve with warm toasted bread and a dash of cream cheese or light cream.

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