1 vegetable bouillon cube

3 C. butternut squash, cubed

1 fennel

1 C. sweet potatoes or yams, cubed

1 C. carrots, cubed

6-8 onions, sliced

1 handful tarragon and parsley

1 clove garlic

Sprinkle of pumpkin and sesame seeds

 

Add the stock cube to the water and bring to the boil. Add the squash, fennel, sweet potatoes, carrots and onions to lightly boiling water for 5-8 minutes until tender but firm. Take away from heat and add the tarragon, parsley and garlic. Blend in the food processor. Soup may be thicker or thinner depending on the amount of water used. Garnish with chopped up radishes, pumpkin seeds and sesame seeds.

 

 

Yield:

Calories:

Fat:

Fiber: