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A cold day is a good day to make soup….

Creamed soup is really easy to make.  It’s also a good excuse to clean out the vegetable crisper….

1. Chop an onion (or two), some garlic and a chunk of ginger.  Saute them in a few tablespoons of olive oil.


2. Chop up some vegetables.  I used squash, carrots and sweet potato; but really you can use whatever you have on hand.  If you don’t have anything, just use a can of pumpkin puree!  Just make sure it isn’t pumpkin pie filling – that would be not so good! 🙂


3. Get yourself some broth or water and cover those veg!

soup3    soup4 

4. Bring the mix to a gentle simmer, and cook until the veg are fork tender.


5. Pull out that immersion blender!  I love mine.  I use it for soup, sauces, and smoothies (how’s that for alliteration!?!).  Whiz until smooth.


6. If you are feeling adventurous, you can add hot sauce or a few chilli peppers.  Either way, it’s ready to scoop into a bowl and eat.


You can make as much or as little of this soup as you want.  Add cream if you are feeling decadent.   It’s great served with a piece of crusty bread.



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