The weather in Glasgow at the moment is horrendous. Strong winds, cold rain… and grey skies that make it seem dark by two in the afternoon. Last week we even had hurricane force winds.
Given that weather, all I really want to do is curl up in front of the fire with a warm, hearty bowl of soup. When I was a kid, mom always started supper with a soup in the winter (and sometimes in summer). The game for us kids was to guess the ingredients.
If you are trying to lose weight, or ensure you get your 5 a day, then soup is an excellent way to achieve those goals. You can easily make a soup using just vegetables and with very little fat or carbs, while increasing fibre intake.
This week, I made a very nice soup that I wanted to share:
- 1 butternut (or other) squash, halved and seeded.
- 1 onion, quartered.
- 2 carrots
- 1 red bell pepper, quartered and seeded.
- 4 cloves of garlic, peeled
- 1 cup of tomato juice
- seasoning to taste – I used cayenne pepper, paprika, celery salt, and nutmeg.
- Arrange the vegetables on a baking tray.
- Bake vegetables in a medium oven until the edges become dark.
- Remove from oven and remove the peel from from the pepper and the squash.
- Put all the vegetables and seasonings in a blender with the tomato juice.
- Liquidize. (you may need to add a bit more tomato juice to get the desired consistency)
- In a pot, heat the soup once more to the desired temperature.
- Serve with a dollop of yogurt and a piece of rustic bread (if desired).
Roasting the vegetables gives them an earthier flavour and allows you to soften the onion and the squash without adding water for a richer flavour.