carrot corn and butternut soup

Sweet tooth soup

I’m in a headlock with food and my girls right now.  Anything healthy is frowned up and it’s really getting my back up.  There is nothing more soul destroying than cooking from scratch to have it picked apart in minute detail so that everything disliked can be moaned about in great, pained detail.  “Can’t we go to Macdonald’s?” “Err, no.”  “Can we order a Domino’s?” “Err, no.”  “I’m not hungry.” “Err, tough.”  Our ‘approved’  menu is shrinking, just as I am getting my cooking mojo back.  Frankly, it’s pissing on my chips – though they might actually eat those…

I am no food nazi, I have a new-found sweet tooth that’s been out of control, I could eat my body weight in crisps if left to my own devices; I have had to self-impose a ban on buying those Walker’s Sensations poppadoms because it’s embarrassing how quickly I can cane that ‘sharing’ bag, I could drink you under the table and I am no stranger to the Pot and Super Noodle duo, but, like anything, you have to have balance.  I can’t eat like that all the time because I know it makes me feel crap and I know what it’s doing to my body. It’s wrong. Plus, what do you eat for treats if you eat crap all the time?  Quinoa?

I put my hand up to not being on top of my mum/cooking/feeding game for a while now but I’m not out of the game altogether.  So it’s back to some fail-safes so I don’t feel so guilty about the beige food my kids are favouring.  Made mainly with sweet carrots, sweetcorn and butternut squash. I’ve never met a child big or small who won’t eat this soup, add fresh coriander if you’ve got some and it won’t cause a mega meltdown.  Way cheaper than that Happy Meal too.


Oh, and if you have loads of bread to use up cut it into squares, sprinkle it with salt and fry it slowly in olive oil in a frying pan. Instant croutons.  OK, I know that’s not healthy, sugar to the pill …

Carrot, butternut and corn soup

What you will need

  • 6 carrots (peeled and chopped)
  • halfbutternut squash (peeled and chopped)
  • 1 onion (peeled and chopped)
  • 1 clove garlic (peeled and chopped)
  • 1 tin sweetcorn
  • 1.5 pints stock (I use 2 heaped teaspoons of veg bouillion)
  • handful fresh coriander (optional)
  • olive oil


Step 1 Heat the olive oil in a large saucepan and soften all the veg aside from the tin of sweetcorn and coriander, for about 10 minutes - don't let it brown
Step 2 Pour in the stock and leave to simmer for about 15 minutes or until the veg is soft.
Step 3 Using a blender (I use a hand blender) blend the soup altogether. Cut the very end off the coriander and add at the end - pulse it gently - saves you from chopping it. Add the drained sweetcorn and heat again.

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