Serves 4-6
Cost of Recipe approx. R47.00


  • 1 tbsp olive/ canola oil 
  • 1 onion, chopped 
  • 2 cloves of garlic
  • 1 knuckle of ginger
  • 2 large carrots, peeled and chopped
  • 2 med butternut, peeled, deseeded and chopped
  • 2 cups chicken/ vegetable stock 
  • 3/4 teaspoon salt, or more to your taste 
  • 1/2 teaspoon ground black pepper, or more to your taste 
  • 500 grams broccoli florets, cut into small pieces 


  • Drizzle the oil in a large pot over medium heat. Fry the onion until fragrant (about 2 minutes). Add the ginger and garlic and fry for a further minute.
  • Add carrot and butternut
  • Pour in the chicken/vegetable stock. Season with salt and pepper. Bring to the boil then reduce heat and allow to simmer for 30 – 45 minutes until butternut and carrot begin to breakdown.
  • Mash or blend until smooth. 
  • Add in the broccoli and gently simmer for another 20 minutes, until broccoli is completely tender. Taste test and add in extra salt and/or pepper, if desired. Enjoy!
  • Serve with bread rolls 

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