Vegan butternut soup
Inspired by last week’s spicy sweet potato soup, and with her forte for using up what we have, Karen came up with this amazingly tasty butternut soup.
1 butternut, seeds removed and diced
1 medium onion, chopped
3 medium carrots, chopped
1 apple, cored and chopped
1 C desiccated coconut
2 T mild curry powder
1 veg stock cube
1 Litre soy milk
salt to taste
Put all ingredients except the soy milk into a pot and just cover with water.
Bring to boil and then simmer till veggies are soft.
Add the soy milk bit by bit while blitzing with a hand blender till you have the thickness and consistency you want.
Warm through gently if needed, and serve.
Note – be careful not to let it boil once the soy milk is added otherwise it will split.