$14.95
A twist on the traditional pumpkin soup, this roast vegetable soup is packed full of flavour, with a subtle enough spice for the whole family to enjoy!
Ingredients
- ½ butternut pumpkin
- 1 large sweet potato
- 1 leek
- 1 brown onion
- 2 carrots
- 4 gloves garlic (with skin on)
- 2 tsp ground cumin
- 1 tsp ground paprika
- 2 tbsp olive oil
- 1 tsp salt
- 8 cups vegetable stock
- 1/4 cup coconut cream
- Black cracked pepper
- To serve: crusty bread
Method
Step 1
Preheat oven to 200 degrees fan forced.
Step 2
Roughly chop all the veg into similar sized pieces.
Step 3
Add veg to a large bowl with olive oil, cumin, paprika, salt and pepper – toss to combine.
Step 4
On a lined baking tray, evenly spread out your veg. Add the garlic cloves with the skin on to one corner of the tray (you want to keep them in the skin so the garlic turns into a paste and doesn’t burn in the roasting process).
Step 5
Add to the oven and roast for 30 mins. After 15 mins, use a spatula to roughly turn the veg.
Step 6
After 30 mins remove the trays from the oven and remove the skin from the garlic.
Step 7
Add the garlic and vegetables to a large saucepan with 8 cups of vegetable stock and bring to the boil (if you prefer a thick consistency, add less stock).
Step 8
Use a stick mixer to puree until a smooth consistency is reached and there are no lumps.
Step 9
Add ¼ cup coconut cream (or cream if you don’t like coconut) and a generous sprinkling of cracked pepper.
Step 10
Taste test and add more salt if necessary. Serve with crusty bread!
