4 tomatoes, chopped
4 handfuls of butternut squash, chopped
2 handfuls of Moong Dal (yellow)
1 sprig of thyme
1 potato (optional)
1) Chop all the veg and place into a large pan. Add a few cups of water and bring to the boil.
2) Once all the veg is cooked, allow to cool and blend the soup until smooth.
3) Serve warm, add a little more water if the soup is too thick for your liking.
Batch cook where possible.
We love the thought of cook once, eat twice, and just pop the extras in the freezer for later