Ingredients:

500 g pumpkin, diced
600 ml vegetable stock
500 g potatoes, diced
300 ml Sanitarium so Good (or milk)
1/2 can asparagus pieces, with some liquid Onion salt to taste

 

Method:

1. Cook potatoes, pumpkin and asparagus in stock.

2. When tender, puree vegetable in food processor or blender.

3. Add So Good, season with onion salt, heat and serve with savoury croutons.

 

 

SAVOURY CROUTONS

Ingredients:

One loaf of sliced wholemeal bread.
Mix 1/2 cup margarine with 1 tbsp olive oil, beat until creamy.

 

Add the following herbs:

1/8 tsp crushed garlic
1/8 tsp oregano
1/8 tsp sweet basil
1/8 tsp coriander
1/8 tsp onion powder
1 tsp dried parsley

 

Method:

1. Mix herbs into the margarine mixture.
   

2. Spread thinly on slices of bread.
   

3. Cut into 1 cm squares.
   

4. Bake in moderate oven until delicately golden brown. (170 C.)