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Penelope’s Winter Vegetable Soup (PB) (VG)

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Ingredients:

  • Butternut Squash – 3 Pounds
  • Carrots – 2 Medium Carrots
  • Fresh Rosemary
  • Extra-virgin olive oil – 2 table spoons
  • Garlic
  • Salt & Pepper

Let’s cook!

  1. Chop up the butternut squash and carrots and put onto baking tray with half a garlic and drizzle of olive oil.
  2. Once vegetables are chopped and the garlic is on baking tray cook until soft.
  3. When the vegetables are soft, transfer into blender and add 2 teaspoons of oil, salt and pepper and rosemary as desired.
  4. Once in blender, blend until the soup is vibrant orange and creamy.
  5. Finally pour into bowls, and garnish to your taste, this could be seeds, chopped parsley and even cream for those who desire, and enjoy!


All ingredients for this recipe can be purchased in Penelope’s Farm Shop!

VISITING US

We’re ready and waiting with open arms, whether you want to take a tour of the grounds and see our farm in action, or do a spot of shopping in the shop, we’re open 7 days a week. Our restaurant serves delicious food throughout the day, and our hut is open for those quick bites and hot drinks.

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020 3834 2101
Reserve a table
020 3834 2101

Penelope's
is part of the Beck Evans Group

Penelope's is part of the Beck Evans Group

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Woollett Hall Farm Restaurant Limited trading as Penelopes Restaurant. Company registration number 15402071. VAT No. 458616069.