POPEYE SOUP
Ingredients:
1x Butternut squash, peeled and chopped into 1 inch cubes
2x sweet potatoes, peeled and chopped
200g frozen spinach
1x can chickpeas, rinsed
1 can butter beans, rinsed
1 litre bouillon stock or water
1-2 tsp curry powder, or to taste
1 onion, roughly chopped
coconut oil
Method
1. Ina large pan, melt the coconut oil
2.add the onion and fry gently until soft for 1 min or so
3. pour in the stock, remaining veg, chickpeas and butter beans
4. bring the temperature right down, put a lid on and leave to simmer for approx 30min or until everything is soft
5. take of the heat and blend, roughly if you like it chunky or thoroughly if you like it smooth.
Enjoy!
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