Embark on a flavorful journey with our easy-to-follow homemade carrot and butternut squash soup recipe eBook! Unlock the secret to cooking a heart-warming, nutritious soup in the comfort of your own home. Filled with step-by-step instructions and mouth-watering pictures, our recipe is the perfect guide for both beginners and experienced chefs looking to master the classic carrot and butternut squash soup. Taste the subtle sweetness of the butternut squash blended with the rich flavours of the carrot – a sure winner at any family meal.
Carrots & Butternut Squash Soup
Indulge in the scrumptiousness of homemade Carrots & Butternut Squash Soup.
120gPeeled butternut squash chopped into chunky pieces
2Cloves garlic peeled and crushed
1/2tspCumin powder
1tbspOlive oil
1Chicken stock cube (or 1 vegetable stock cube)
Pinch of sea salt to season
100ml Warm water
Small bunch of fresh coriander leaves and a few shaving of carrots for garnishing
Instructions
Begin by preheating your fan oven to 180C/Gas 4
Arrange the chopped carrots and butternut squash in a roasting tray. Next, sprinkle on some chopped garlic, cumin powder, and olive oil. Use your hands to massage the vegetables and ensure that they are evenly coated with the oil, garlic, and cumin. Then, cover the tray with foil paper and roast for 10 minutes.
After roasting, add the roasted vegetables and 150ml of water to a large saucepan. Bring it to a boil and then let it simmer for 10minutes. Meanwhile, create 500ml of chicken stock by dissolving a stock cube in boiling water.
Once the vegetables have simmered for 10 minutes, pour them into a blender along with 250ml of chicken stock. Blend until the soup is smooth, then pour it back into the saucepan. Add the remaining chicken stock and season with salt and black pepper to taste.
Finally, garnish the soup with fresh coriander and small shavings of carrots. Serve with bread and enjoy your delicious and nutritious soup.
Keyword Carrot soup, home made carrot soup, recipes
The culinary realm can often feel daunting, particularly when it comes to baking. But fear not, with McDougalls’ soft bap bread mix, you can easily prepare fluffy, delightful baps right at home. Today, we’ll be guiding you on how to use this convenient, healthful bread mix for a truly scrumptious homemade treat.
Easy Soft Bap roll
Crafting a fluffy and delicious bap is a simple feat with McDougalls' soft bap bread mix. This convenient mix boasts effortless preparation – merely blend the ingredients by adding water and stirring. Compliant with FSA 2017 regulations, it contains no artificial flavours or preservatives, making it a healthy and scrumptious choice.
Pour the McDougalls Soft Bap Mix into a spacious mixing bowl and stir. Create a hollow in the middle and pour in the water. Stir until the dough begins to combine, and shape it into a smooth ball using your hand.
Tip the dough into a lightly floured surface and kneed and stretched thoroughly during mixing
Weigh and divide into 57g portions. Shape each portion into a bap.
Place the dough on a greased baking tray. Let it rise in a warm spot until it doubles in size.
Preheat your oven to 220°C/425°F/Gas Mark 7 and bake the rolls for 10-15 minutes. If you have a fan assisted oven, set it to 200°C/400°F.
Serve with your favourite soup
Video
Notes
Tips
Ensure all your bread rolls are the same size, roll the dough into a log, cut even size pieces and roll into balls. Proving time can vary, always prove in a warm place and keep covered. Dough is ready when doubled in size (approx 25-35 minutes). To decorate, top with a mixture of seeds or dust with flour. For doughnuts, prove on an oiled tray, then carefully place into hot oil (180°C/350°F), until golden brown, turning occasionally and roll in caster sugar. Made up product is best consumed within 2 days. For best results once opened, keep bag tightly closed and use within 2 months.
Whether you’re a seasoned vegetarian, a newbie vegan or simply a chickpea enthusiast, there’s nothing quite as satisfying and nutrient-rich as a homemade hummus dip. Paired with a variety of rainbow vegetables, it’s not just the perfect dip but also a complete meal, packed with proteins, fibre, vitamins and minerals. Let’s get started on our easy-to-make, healthy, homemade hummus for the ultimate veggie dip experience.
Rainbow vegetables with Humus dip
nicolretailer
Nutrient-packed homemade Rainbow vegetables with Humus dip recipe. Perfect for a vegetarian or vegan diet.
2Raw beetroot weighing around 315g in total peeled & and thinly sliced in stripe
1200GWhole courgettes weighing 200g cut into stripes
2Small-medium sweet potatoes
4Celery sticks
2tbspTablespoons of olive oil or sunflower oil
2tspTeaspoon of smoked paprika powder
Instructions
For Hummus dip:
Wash one red bell pepper, remove the core, and quarter it. Place it together with chopped red onion and two cloves of garlic in a roasting tin. Sprinkle oil and one teaspoon of smoked paprika, coating the ingredients evenly. Roast for 15 minutes in a preheated oven at 200 degrees Celsius (gas mark 6).
Drain the chickpeas. Add them and the roasted ingredients from step 1 to a blender. Pour in one tablespoon of olive oil and eight tablespoons of cold water. Blend until smooth consistency is achieved. Season with salt and pepper.
Serve the delightful hummus dip with a variety of vibrant rainbow vegetables.
For the Raw vegetables:
Wash the celery sticks under cold running water, remove any leaves, and cut each stick into three sections.
Rinse the red bell pepper thoroughly. Use a knife to remove the stem, place the pepper flat on the cutting board, and make four downward cuts, separating the flesh from the white inner core. Discard the core. Then thinly slice the pepper into long strips
For the Roasted vegetables:
To begin, prepare two medium-sized sweet potatoes by cleaning and peeling them. Slice the sweet potatoes into thin, long strips and place them in a roasting tin.
Take a courgette and rinse it with cold water. Slice the courgette into long strips as well and add them to the roasting tin.
In a bowl, combine one tablespoon of olive oil (or sunflower oil) with one teaspoon of smoked paprika. Use your hands to coat the vegetables with this flavourful mixture.
Preheat your oven to 200C for a fan oven (or gas mark 6). Roast the vegetables for 20 minutes until they are tender and slightly caramelised.
Lastly, for the beetroots, clean them thoroughly and remove their skin using a vegetable peeler. Cut the beetroots into wedges and roast them separately for an additional 20 minutes.
Keyword home made Hummus dip, Hummus dip, Hummus dip recipe, vegetable sticks recipe
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