A nice easy soup that will freeze easily and can be made well in advance.
Ingredients
- 4 tbsp extra virgin olive oil
- 500 g squash, peeled and sliced thinly
- 3 medium onions, peeled and finely chopped, cooked and well coloured
- 4 cloves garlic, peeled and chopped
- 2 medium potatoes, peeled and chopped the same size as the sweet potatoes
- 2 parsnips, peeled and chopped
- 2 small apples, peeled, cored and chopped roughly
- 20 g vegetable stock , 2 cubes
- 2 litres cold water, roughly
- 2 tsp fresh thyme
- 2 tsp fresh rosemary
- 200 g chopped climbing beans, chopped
- 200 g chopped chard
- salt
- pepper
- 6 anchovy fillets
- 3 tbsp capers
- 150 g black olives, pitted and finely chopped
- 6 tbsp extra virgin olive oil
- ½ clove garlic, crushed
- finely grated zest 1 lemon
- little juice
- 2 small part-baked baguettes, cut on long diagonals
- olive oil
- garlic paste
- salt
- ground pepper
Instructions
- Toss the squash in oil and a little salt and pepper, then griddle until nicely coloured.
- Pop into a saucepan with the cooked onions, garlic, potatoes, parsnips, apples, stock cubes, water and herbs.
- Season well and simmer for 20-25 minutes until the squash starts to break up.
- Once the squash and potatoes are cooked and very soft, mash carefully with a potato masher to break them up slightly; this will thicken considerably.
- Add the beans and chard and cook until the beans are cooked, probably 5-6 minutes.
- Season well and keep warm.
- Meanwhile, paste the anchovy fillets, chop the capers, and place them in a bowl.
- Add the olives, olive oil, garlic, zest, and lemon juice, season and mix well.
- Lightly oil the baguette slices on the grill on both sides, then rub with a little garlic.
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Nutrition Facts
Chunky Squash Broth
Amount per Serving
Calories
673
% Daily Value*
Fat
31
g
48
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
21
g
Cholesterol
2
mg
1
%
Sodium
1125
mg
49
%
Potassium
1272
mg
36
%
Carbohydrates
91
g
30
%
Fiber
12
g
50
%
Sugar
19
g
21
%
Protein
14
g
28
%
Vitamin A
11309
IU
226
%
Vitamin C
63
mg
76
%
Calcium
228
mg
23
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
