Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp olive oil
- 3 large royal blue potatoes, peeled & chopped
- 1 brown onion, peeled & diced
- 1 celery stick, diced
- 1 cob corn, kernels removed
- 3 cloves garlic, peeled & chopped
- 4 cups vegetable or chicken stock
- 10 squash, chopped
- 1 tsp white pepper
- Micro herbs, to garnish
Method
- In a pot, sauté the potatoes, onion, celery, corn and garlic in olive oil with pinch salt until soft.
- Add 6 squash, stock and white pepper. Cook for 30 mins over medium-high heat until cooked through.
- Meanwhile, steam the remaining 4 squash until tender. Slice and set aside to serve.
- Using a stick blender, blitz and divide between 4 bowls.
- Place squash in the middle of each bowl and season with salt, pepper and micro herbs. Serve.
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