Butternut and Orange Soup
Heating time: 50 minutes
Heating temperature: Stove Top
Heating mode: Stove TopDownload PDF
Ingredients (1.5 liters)
| Amount | Measure | Name |
|---|---|---|
| 500.00 | g | Butternut |
| 10.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 15.00 | ml | Oil, Sunflower |
| 5.00 | g | Ginger, Grated |
| 3.00 | g | Garlic |
| 3.00 | g | ROBERTSONS Cinnamon 6 x 600g |
| 100.00 | g | Celery, stalks |
| 10.00 | g | Onions |
| 200.00 | ml | Orange juice, fresh |
| 10.00 | g | Sugar |
| 1.00 | pc | Oranges |
| Robertsons Atlantic Sea Salt and Black Pepper to taste | ||
| 82.00 | g | KNORR Hearty Beef Soup 4 x 27L |
| 1.00 | l | Water |
| 125.00 | ml | MEADOWLAND Classique 10 x 1L |
Preparation
1. Clean and cube the butternut.
2. Sauté the finely chopped onions, celery, crushed garlic and ginger in MARVELLO and oil.
3. Add the butternut cubes and ground cinnamon and allow to cook through for 5 minutes.
4. Add the sugar and orange juice and allow to reduce for 2 minutes.
5. Add the boiling water and bring to the boil.
6. Mix the KNORR Soup Powder to a slurry and whisk it into the boiling mixture then add the orange zest.
7. Allow to cook through until butternut is tender (15 to 20 minutes).
8. Liquidise the soup mixture and return to the heat.
9. Add the MEADOWLAND Classique, adjust the seasoning seasoning to taste and serve.
