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Green Day Sweet potato and squash soup with a blue cheese drizzle

#1
SOUP - serves 4

1 large sweet potato
1 large butternut squash
2 large carrots
1 large onion
2 tsp ground cinammon
2 tsp ground nutmeg
1.5 pints vegetable stock

DRIZZLE

150ml very low fat natural yog
28g blue cheese such as St Agur

METHOD

Chop all veg, leaving skins on. Place on baking tray and fry with Frylight. Sprinkle with the spices and salt and pepper.

Roast for 1hr at 180 degrees then blend using a hand blender, adding stock until you reach desired consistency (thick & creamy, almost like a smoothie is ideal) Season to taste.

Blend together yoghurt and blue cheese and drizzle with a swirl into your soup once dished up into a bowl.

SYN FREE + 1/4HEXB (or approx 1.5 syns for the cheese if you're not using as part of HEXB)

I've had this today (minus the drizzle) and it's yummy! Very filling and the remainder of it is being portioned up to be frozen for work lunches!
 
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#3
Wow - had this today and it was SO nice! The blue cheese drizzle is a stroke of genius and thank you for introducing me to St Agur!!!

The only thing I changed was omited the nutmeg and sprinkled the veg with cajun seasoning and cinnamon. Yum!
 

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