Roasted Sweet Potato And Pumpkin Soup
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Pin RecipeIngredients
1 Butternut squash (pumpkin)- 1 Leek
- 1 large peeled sweet potato
- 2 Cloves garlic
- 4 Cups vegetable stock
- S+P
- 1/2 Cup soaked and rinsed cashews
- 1/2 Teaspoon curry powder
Instructions
- Preheat oven to 180C
- Peel and cube all your vegetables and give them a good rinse.
- Place sweet potato and pumpkin cubes onto a sprayed or lined oven tray
- Bake for 40 minutes until done and starting to brown
- Meanwhile ‘stir steam’ sliced leek in a non-stick pan with a little vegetable stock
- When the baked root vegetables are done, place everything into a pot and simmer 10min
- Take a hand held blender and whizz it all up
- I like to serve it with some almond flakes or chopped parsley