Butternut Squash and Red Pepper Soup

1. Peel and chop the carrots, onion and butternut squash.
2. De-seed the peppers and chop.
3. Peel the garlic and crush.
4. Heat a large saucepan and add the olive oil.
5. Add all your chopped vegetables and mix.
6. Cook for roughly 10 minutes until the vegetables begin to soften.
7. Make up the stock cubes with 2 litres of boiling water.
8. Add to the saucepan and bring to the boil, stirring occasionally.
9. Reduce the heat and simmer for 8-10 minutes.
10. Remove from heat and blend using a hand blender or liquidiser.

This delicious soup is high in Vitamin C which supports the immune system. It is also a source of Vitamin E which protects against DNA damage.

Make up a large batch and store in the fridge for easy lunches during the week. Serve with some wholemeal bread.