This recipe is my go-to soup, it feeds my soul. It is so simple, healthy, and just so easy to throw together. Food often brings up memories for us and this soup brings up all the warm feelings of my childhood and going home.

You will need:

1. One large butternut
2. Small pumpkin (if you don’t have pumpkin use 2 butternuts)
3. Bag of large carrots
4. Bunch of leeks
5. Bunch of scallions/ spring onions
6. Bag of celery
7. 3 – 4 vegetable stock cubes

1. Chop up all the vegetables into small pieces.
2. Fill a very large pot with water and put all the vegetables in. Let the pot simmer all day on low heat.
3. Add the vegetable stock cubes to taste. I like my soup chunky, but you can put the soup in the blender if you prefer.

I like to serve this with some parmesan cheese crackers.

Parmesan Cheese crackers:

1. Preheat oven to 400 degrees.
2. Grate fresh parmesan cheese.
3. Spray a cookie sheet with non-stick spray.
4. Using a tablespoon make circle shapes with the grated cheese about 2 inches apart.
5. Place in oven and watch until cheese is fully melted. (This usually takes about 5 minutes).
6. Remove the cookie sheet from the oven and let it completely cool down before removing the parmesan crackers.
7. Serve with the soup and enjoy!