The ingredients for this soup are placed on a sheet tray and roasted in the oven to give depth of flavour. Once the vegetables are fork tender they are removed and cooled. Roasted vegetables are then placed in a wide base blender and blended with vegetable stock until smooth and creamy. What could be more simple now you have a delicious tasting and nutritious soup.
EQUIPMENT 1 large saucepan or stock pot, 1 large mixing bowl, blender
Preheat Oven to 180 degrees Celsius, bake at 200 degrees
RECIPE
350g butternut pumpkin
220g orange sweet potato
265g or 2 medium size brown onions
50g or 10-12 medium size garlic
Drizzle of light cooking oil (optional)
Sprinkling of salt
5 Cups of vegetable stock OR
5 Cups water plus 2 vegetable stock cubes
1 Cup plant based milk (optional)
METHOD
*Peel and roughly chop pumpkin, sweet potato and onion
*Place prepared vegetables in a large bowl add unpeeled garlic cloves
*Drizzle with a little oil and a sprinkling of salt
*Toss vegetables to coat then place on a baking tray
*Bake vegetables until fork tender about 20-30 minutes
*Remove vegetable from oven when done
*Remove skin from garlic and place the vegetables in a wide based blender
*Add vegetable stock or water and stock cubes to blender
*Blend on high until smooth.
*Place the blended soup in a large saucepan and heat on medium heat.
* Add milk and stir, if you choose not to add milk replace with more water.
*Add more liquid if you want a thinner liquid soup.
*Adjust flavour to your taste.
*Serve while hot, garnish with fresh minced parsley, hemp seeds, pepitas and or pesto.
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