Carrot, Butternut Squash & Coconut Soup
One of our favourites just got an overhaul and it’s a little gem for winter! This carotenoid rich dish is packed with over 250g of carrots, butternut squash and sweet potato per serving! Carotenoids are a group of phytonutrients, including Beta Carotene which converts to Vitamin A in the body and is beneficial for eye and skin health and is a powerful antioxidant and immune booster, just in time for the cold and flu season. For more flavour and nutritional benefits, a little coconut milk, garlic, coriander and red chilli peppers add a little zing. We’ve also added some extra fibre and polyunsaturated fats by using pumpkin and sesame seeds for added texture and crunch. All in all this dish is a souper star and is really satisfying at only 300 calories. Perfect on its own as a light lunch.
|Typical values||Per 100 gr||Per portion|
|Of which: sugars (g)||3||13|
|Of which are saturates (g)||0.5||3|
Water, Carrots, Butternut Squash, Onion, Sweet Potato, Coconut Milk (Coconut Extract (56%), Water, Stabliser: E466, Emulsifier: E471, Antioxidant: E330), Leek, Coriander, Pumpkin Seeds, Garlic, Sesame Seeds, Olive Oil, Red Chilli Peppers, Black Pepper, Salt.
Keep refrigerated 0 to 5oC.
Remove lid and open.
Microwave (750w) on full heat for 2 minutes, then stir thoroughly. Cook for a further 1 minute on full heat and leave to stand for 1 minute before eating.