Ingredients
- 1/2 Butternut squash
- 1 Red Pepper
- 1/2 Leak
- 1 Clove garlic
- 1 Red onion
- 3 Tomato
- 3 Carrots
- 2 Stock cubes
- 1/8 teaspoon Chilli powder
- 1/2 teaspoon Cumin powder
Instructions
- Chop all the vegetables in 1 inch size. Drizzle with olive oil and bake in a preheated oven at 180 for half an hour.
- Remove vegetable from the oven and transfer all the ingredients into a pan and add 1 litre of water, stock cubes,
- Cover and cook until all vegetables are cooked and soft.
- Allow to cool then blend until smooth.
- Pour back into pan and heat.
- Serve as a main with baguette or as a starter. Great for opening fast.
