fbpx

I love this recipe as it is a great way to use up the leftover vegetables you find in the crisper at the end/beginning of the week, that may look a little sad.

They will be so glad, not to be wasted.

Feel free to make replacements. If you want to freeze this, I don’t use the potatoes and milk. To make sure it is gluten free check the ingredients in the stock cubes.

Ingredients

400g pumpkin, peeled and cut into chunks
1 head of cauliflower, cut into florets
1 zucchini, chopped
2 onions, peeled and diced
3 large potatoes, peeled and diced
8 cups water
4 chicken stock cubes
375ml evaporated milk (leave out for dairy free)

Method

Combine vegetables, water and stock cubs in a large pot.
Cover and cook over gentle heat for 15 minutes or until vegetables are tender.
Remove from heat and puree in a blender (or in the pan using a stick mixer) until tender
Stir through the milk if useing, then serve