ORGANIC, PLANT-BASED, RECIPES, WELLNESS, WFPB, WHOLE FOOD

CURRIED ROAST VEGGIE SOUP

Here is a little autumn prezzie for you! My all-time favorite soup taken from my second recipe book WHOLE by Natural Harry! So hearty and delicious and although it is filling and brimming with wholefoods I find it uber ‘morish’.

I also serve this one over brown rice to make it last a little longer and it makes epic leftovers if you can manage to save any!

Most delicious enjoyed in the great outdoors!

xx Harry

 

Serves 4

Prep time: 10 minutes

Cook time: 50 minutes

Difficulty: Medium

 

ROAST VEGGIES

1 kg butternut pumpkin, peeled and diced

1  red capsicum, diced

1  zucchini, diced

3  carrots, diced

2 tablespoons coconut aminos*

2 teaspoons each curry powder, garlic powder and smoked paprika*

 

SOUP

2 brown onions, peeled and diced

2 tablespoons coconut aminos*

1 can (400ml) coconut milk

1 cup (250ml) vegetable stock

2 teaspoons turmeric powder

 

TO SERVE

1 tablespoon fresh chilli, sliced

1 tablespoon spring onions, sliced

 

Pre-heat oven to 200°C/392°F fan forced.

Save pumpkin seeds, rinse, pat try and toss in coconut aminos. Place on a baking tray in the oven for 10 minutes while you prepare the rest.

Combine all roast veggie ingredients on two large baking paper-lined trays. Coat in coconut aminos and spices.

Place in the oven to roast for 30 minutes.

Meanwhile, heat a large saucepan over medium heat. Sauté the onion in coconut aminos until translucent. Add the coconut milk, vegetable stock and turmeric. Stir well and simmer until fragrant. Add roast veggies. Bring to the boil and simmer for a few more minutes.

Turn heat off, and using an immersion blender, blend until smooth and creamy.

Top with roasted pumpkin seeds, sliced red chilli and sliced spring onions.

 

 

 

 

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