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20150831_170505

Yummy Veggie Soup (Gluten Free)

You can make this soup in a few minutes, it also freezes great so make it in bulk and freeze in portions for when needed in a school lunch.

It contains no gluten, salt, butter or oil so is basically puree veggies with a little cream added to help bind it all together.

I list a selection of veggies though you can use whatever you want just try to keep the overall weight to 1.2kg.

The idea with this soup is that you serve it lukewarm and not hot as serving it lukewarm means the flavour is fairly sweet which your kids will love more than the veggie taste when it is hot. It also means your child won’t scald themselves with hot soup during their break

I really though this recipe out so that your kids will enjoy it, everything from the flavour to the colour to the temperature you serve it at has been considered and designed to make it appealing to your children. I really hope they enjoy it.

IF YOU WANT TO MAKE THE SOUP LACTOSE FREE THEN USE LACTOSE FREE CREAM WHICH YOU WILL FIND IN MOST SUPERMARKETS THOUGH I HAVE ONLY SEEN IT IN TESCO

Ingredients

Allergens : Gluten & Lactose Free Methods Included
Carrots - 300g
Onion - 1
Broccoli - 140g
Butternut squash - 160g
Cauliflower - 200g
Parsnip - 200g
Leeks - 200g (the white part)
Knorr vegetable stock cubes - 4
Fresh Cream - 100 - 200 ml
Fresh Thyme or Rosemary - 1 stalk (remove stalk and keep leaves or pines)
Bay leaf - 2

Instructions

1
GETTING READY You will need - 1 large pot, 1 measuring jug, 1 chopping board, 1 sharp knife, 1 vegetable peeler, 1 stick blender, liquidizer or food processor and 1 wooden spoon.
2
Peel and chop all the veggies into small pieces. You want them around the size of a 10 cent piece.
3
Add all the chopped veggies and your chosen herb but not the bay leaf to the pot then pour in 2.5 liters of water.
4
Place on the heat and bring to the boil, when boiled reduce the heat and simmer for 10 minutes more.
5
Liquidize with the stick blender, liquidizer of food processor.
6
Place back in the pot then back on to simmer. Add the bay leaf and cream, stir then simmer for 20 minutes.
7
The soup should be nice and thick at this point, taste and serve if happy.
8
I added black pepper from a mill to mine. Your kids may not like the black bits though.
9
Serve the soup lukewarm in a a flash rather than hot for a wonderful sweet flavour that your kids will love.

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