350g Squash | 200ml Low-fat milk |
300g Potato | 1/2tsp Salt |
1 Apple (small) | 1/4tsp Cinnamon powder |
1 Onion | 1/8tbsp Cardamom powder |
500ml Vegetable soup | 1tsp Oil |
1. Cut squash and apple in pieces, scoop out and discard the seeds. Peel and chop the onions into large chunks.
2. Fry onions till soft over medium heat. Stir-fly squash and potato until golden brown. Add vegetable soup. Bring to a boil, then reduce heat and simmer for 10 minutes. Add apple and simmer till soft.
3. Remove from the heat and allow cooling slightly. Using a blender, puree the soup until smooth.
4. Return it to the pot and reheat gently.
5. Add milk, salt and pepper to taste.
This recipe is provided by Miss Claudia Tang, a registered dietitian in Australia.
Its BPA plastic and Thermosafe glass also allows you to blend hot soups with peace of mind.