Gluten and Wheat Free Recipes

Ingredients:
1 tbsp olive oil
1 medium onion – peeled and diced
 2 cloves garlic – peeled and crushed
15mlsp (1 tsp) ground cumin
300g (11oz) sweet potato – peeled weight and diced
250g (9 oz) butternut squash – peeled weight and diced
Seasoning
1 litre (1 ¾ pts) vegetable stock
2 x 15mlsp (2 tbsp) chopped fresh coriander

Serves 4

Preparation time: 15 mins  Cooking time: 25mins

Method:
1. Heat oil in large saucepan, add onion, and garlic, cook until soft,

    add ground cumin and cook a further minute.
2. Add sweet potato and butternut squash, stir and cook for 2

    minutes.
3. Add seasoning and stock, bring to the boil and reduce to a

    simmer for 20 minutes or until the sweet potato is cooked.
4. Blend or process vegetable mixture until smooth, stir in the fresh

    coriander, dilute with water if necessary.
5. Serve soup hot or cold.