Roasted Sweet Potato And Pumpkin Soup

    Category
    Yields1 Serving
    Ingredients:
     1 Butternut squash (pumpkin)
     1 Leek
     1 large peeled sweet tomato
     2 Cloves garlic
     4 cups vegetable stock
     ½ cup soaked and rinsed cashews
     ½ tsp curry powder
     Salt and pepper
    Instructions:
    1

    Preheat oven to 180C

    2

    Peel and cube all your vegetables and give them a good rinse

    3

    Place sweet potato and pumpkin cubes onto a sprayed or lined oven tray

    4

    Bake for 40 minutes until done and starting to brown

    5

    Meanwhile 'stir steam' sliced leek in a non-stick pan with a little vegetable stock

    6

    When the baked root vegetables are done, place everything into a pot and simmer 10 min

    7

    Take a hand-held blender and whizz it all up

    8

    I like to serve it with some almond flakes or chopped parsley

    Ingredients

    Ingredients:
     1 Butternut squash (pumpkin)
     1 Leek
     1 large peeled sweet tomato
     2 Cloves garlic
     4 cups vegetable stock
     ½ cup soaked and rinsed cashews
     ½ tsp curry powder
     Salt and pepper

    Directions

    Instructions:
    1

    Preheat oven to 180C

    2

    Peel and cube all your vegetables and give them a good rinse

    3

    Place sweet potato and pumpkin cubes onto a sprayed or lined oven tray

    4

    Bake for 40 minutes until done and starting to brown

    5

    Meanwhile 'stir steam' sliced leek in a non-stick pan with a little vegetable stock

    6

    When the baked root vegetables are done, place everything into a pot and simmer 10 min

    7

    Take a hand-held blender and whizz it all up

    8

    I like to serve it with some almond flakes or chopped parsley

    Roasted Sweet Potato And Pumpkin Soup
    IngredientsDirections