Butternut Squash Soup With Tetley Tea


For the tea broth

  • 4 cups of water
  • 3 tablespoons of Tetley tea, cut open the tea bag and empty the contents(keep tea leaves, discard the bags)

For the soup

  • 2 tablespoons of olive oil
  • 1 onion,finely chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes, peeled and cubed
  • 1 medium butternut, peeled,seeds removed and cubed
  • Fresh herbs, thyme and sage
  • Salt and pepper, to taste


For the broth

  1. In a small pot, bring the water to a boil and steep the TetleyTea for 5 minutes.

For the soup

  1. In a large pot, heat the olive oil and add in the onion, carrot, potatoes and butternut. Leave it to cook until lightly browned.
  2. Add the Tetley black tea broth to the large pot with the cooked vegetables, make sure there is enough liquid to cover all the vegetables,add a handful of fresh herbs (thyme and sage) and let it steep.
  3. Reduce the heat to low, cover the pot and let the soup simmer until all the vegetables have softened.
  4. Once the soup is cooked, use a stick blender and blendthe soup until the consistency is smooth.
  5. Add salt and pepper to taste, pour into individual bowls and enjoy.