Butternut soup – comforting, delicious, and on budget!

When it’s cold outside there are few things as comforting as a nice, full-bodied soup. Besides the emotional lift of a warm meal, soup has many other benefits as well. Soups are usually filled with vegetables, making it easier to get to your recommended 5 a day. This also makes it easier to sneak in a few more vegetable servings for fussy kids. Once everything is blended they’ll never know they are enjoying a helping (or two!) of broccoli!

Soups are also a great way to make your servings stretch further. Because of all the water soups contain they stretch out your stomach making you feel fuller much faster. Adding a soup as a first course to any meal is a quick and easy way to fill everyone’s tummies. Most soups are also freeze well, so making one large batch every week or two can save you time and electricity.

This variation on the classic butternut soup is a healthy and hearty way to feed a family of four for under R100, and even have leftovers for second helpings.

Butternut, sweet potato, and mielie soup

Prep time: 10 minutes

Cooking time: 45 minutes

Servings: 6

You’ll need:

500 g butternut

2 sweet potatoes

1 teaspoon garlic

1 litre water

1 cube vegetable stock

1 can of whole kernel corn

To make:

  1. Peel, then chop the butternut and sweet potato into small cubes.
  2. Add the butternut, sweet potato, garlic, and water into a medium-sized pot and crumble the vegetable stock into the mix. Simmer for about 20 minutes, or until the vegetables are soft.
  3. Blend the vegetables until smooth, then add the can of corn to the mixture. If the soup seems to thick, add more water.
  4. Serve with toast or fresh bread.

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