Prep time: [##] minutes - Cook time: [##] minutes - Serves: [#]
[Recipe title]
[Recipe introduction text]
Each portion contains:
| Nutrition value | Amount | % Reference nutrient intake |
|---|---|---|
| Energy | ###kcal | ##% |
| Fat | ###g |
##% |
| Saturates | ###g |
##% |
| Sugars | ###g | ##% |
| Salt | ###g |
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Wholemeal Raspberry Scones
Nutritionist's tip
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Cook time: 20 mins Prep time: 10 mins Serves: 6 people
Ingredients
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Recipe contains the following allergens: [allergens text]
Nutritional benefits
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* [ingredient]: [dropdown text from current site]
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Ingredients
- 1 carrot
- 2 red peppers
- 1 onion (large)
- 750g butternut squash
- 2 cloves garlic
- 1 tbsp olive oil
- 2 vegetable stock cubes
Method
- [Step description with first part in bold]
- [Step description with first part in bold]
- [Step description with first part in bold]
Method
- Peel and chop the carrots, onion and butternut squash.
- De-seed the peppers and chop.
- Peel the garlic and crush.
- Heat a large saucepan and add the olive oil.
- Add all your chopped vegetables and mix.
- Cook for roughly 10 minutes until the vegetables begin to soften.
- Make up the stock cubes with 2 litres of boiling water.
- Add to the saucepan and bring to the boil, stirring occasionally.
- Reduce the heat and simmer for 8-10 minutes.
- Remove from heat and blend using a hand blender or liquidiser.
Nutritional Benefits
This delicious soup is high in Vitamin C to boost your immune system. It is also a source of Vitamin E which acts an antioxidant to protect cell membranes and support the immune system of your growing baby.
High in: Vitamin C
Tip!
Make up a large batch and store in the fridge for easy lunches during the week. Serve with some wholemeal bread.
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