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Before you jump to "V" spiced carrot and butternut soup recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
You already are certain that you have to have a fit and healthy heart. After all, if your heart is unhealthy then the rest of you isn’t going to be healthy also. You already know that exercising regularly and following a healthy lifestyle both factor heavily into the overall health of your heart. Did you know, however, that some specific foods are good for making your heart feel better? In the following paragraphs, you will learn which foods are great for your heart.
Fish is more or less the healthiest food you can eat. You already know this as, by now, you’ve in all likelihood been instructed to eat fish at least a couple of times a week. This is especially true for people who suffer from heart problems or who are worried that their hearts are not in good shape. Fact: Fish contains lots of Omega 3’s which are elements that process cholesterol and transform it into healthy energy. Try including fish in two meals per week.
There are plenty of foods that you can consume that are good for your body. Without a doubt, the foods listed in this article can help your body in all sorts of ways. They are particularly great, though, for improving your heart health. Incorporate these healthy foods in your diet every day. Your heart will thank you for it!
We hope you got insight from reading it, now let’s go back to "v" spiced carrot and butternut soup recipe. To make "v" spiced carrot and butternut soup you need 9 ingredients and 4 steps. Here is how you do it.
The ingredients needed to prepare "V" spiced carrot and butternut soup:
- You need cooking spray
- Get carrots, peeled and chopped
- Prepare butternut squash , peeled de-seeded and chopped
- Prepare medium curry powder
- Take hot vegetable stock
- You need olive oil
- Provide onions, thinly sliced
- Prepare black onion seeds
- You need cumin seeds
Steps to make "V" spiced carrot and butternut soup:
- spray a large lidded saucepan with the cooking spray and heat until hot. Add the carrots, squash and curry powder and stir fry for 3 minutes. Add stock, bring to the boil, cover and reduce the heat to simmer for 20 minutes until the vegetables are soft.
- Transfer to a liquidiser, or use a hand held blender, and blend until smooth.
- heat oil in a nonstick frying pan and cook the onions over a medium high heat for 5-10 minutes until golden and crispy. Stir in the onion seeds and cuming seeds and cook for a minute.
- Serve the soup topped with the onion nixture.
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