Butternut squash and sweet potato soup
The digestive dynamo of all soups. If you have a line down the middle of your tongue or teeth marks round the sides, it could be a sign of a weakened spleen and tummy and this soup is for you. It will help you absorb more nutrients from all the foods you eat.
Ingredients
Serves 4
• 1 butternut squash, peeled, deseeded and diced
• 1 sweet potato, peeled and diced
• 2 carrots, trimmed, peeled and sliced
• 1 fennel bulb, trimmed and chopped
• 6 shallots, peeled and finely sliced
• 1 wheat-free vegetable stock cube
• 1 garlic clove, peeled and chopped
• 4 tbsp chopped fresh parsley
• 1 bunch radishes, trimmed and chopped
• 4-6 tbsp pumpkin seeds (optional)
Method
Bring a large pan half-filled with water to the boil. Add the squash, sweet potato, carrots, fennel, shallots and stock cube. Bring to the boil, then lower the heat and simmer for 10-12 minutes.
Remove from the heat and add the garlic. Allow to cool, then strain the vegetables into a large bowl and keep the stock.
Add half the stock to the vegetables and blend in a food processor or with a hand-held blender.
