BUTTERNUT soup was the weight-loss secret for reality TV star Kelly Osbourne, who claims a vegan version of the South African winter favourite helped her to lose 30kg.
“For me, eating to maintain or lose weight isn’t about one food, it’s about making healthy choices all day long,” Osbourne said. “Something that helps me do that is preparing a big pot of soup on Sundays that’s pretty much fat-free and can last the whole week.
“It’s a quick and easy go-to, so when I’m hungry, I can just heat up a bowl. I have it for a snack, a meal, or even for breakfast.
“My favourite is a vegan butternut squash soup.”
Osborne uses coconut milk as a base, which makes it rich but with fewer calories and fat than cream.
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 medium onion, diced small
1 large butternut peeled, seeded, then cut into 2.5cm cubes
2 medium carrots, peeled and chopped
1 potato, cut into 2.5cm cubes
4 cups vegetable stock or water
1 cup canned coconut milk
Salt and pepper as needed
In a large pot, heat oil to medium-low. Add garlic, onions and a pinch of salt, stirring until translucent, about three to five minutes.
Add butternut, carrots, potato and stock, bring to boil, lower heat to a simmer and cook for 25 to 30 minutes or until vegetables can be easily pierced with a fork.
Remove from heat and add the coconut milk.
Puree soup in a blender, working in batches so you don’t overflow.
Season with salt and pepper to taste.
Garnish with a sprig of thyme or chopped parsley and a drizzle of good quality extra virgin olive oil.