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Carrot, Butternut squash and orange split pea soup

Submitted by zzzzzz 11 June 2009

If you want to impress when you serve, try swirling a little cream with a cocktail stick in the centre of the bowl and scatter with finely chopped flat leaf parsley (this has a better flavour than the curly type) Yum.

 
 
 
 

Ingredients

4 large carrots,1 butternut squash,1/2 cup orange split peas,1 carton alpro single cream (or use real cream if you want),salt,coarse ground black pepper

Method

Peel carrots and butternut squash. Remove seeds from squash and discard. Chop veg into chunks. Wash the the orange split peas. Put into a fairly large pot cover with water. bring to boil, then reduce heat and allow to simmer for approx 1 hour or until all veg is very soft.

Blend well - I use a Braun hand held blender - nice and pwerful.

Add cream, salt and pepper to taste. If soup is too thick you can add water to dilute a little

Enjop

Recipe images are not uploaded yet.

 
 

Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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