 Sunday evening, wintery cold and damp day - nothing better than a bowl of soup with a crust of bread!
Total time from start to finish: 50 minutes What you'll need: Veggies to roast - root veggies work the best (sweet potatoes, squash, parsnip, carrot and celery are what I used tonight) Drizzle of oil for the roasting A clove of Garlic, minced A small chunk of ginger, minced An onion Sprinkles of cinnamon, nutmeg, cumin, salt, pepper Water and/or broth, a cup or two, depending on how you like it Coconut milk, if you want, to make it smoother What I did: First, preheat oven to 400 degrees fahrenheit. I then peeled, chopped all vegetables and placed flat on a cookie sheet, with a drizzle of oil, to roast for 30-40 minutes. While that is roasting, sauté the onion with garlic and ginger until soft. Add the roasted veggies when they're done, with the spices and the broth. Let simmer for a bit then blend together, with an immersion blender preferably, until smooth and creamy. Add the coconut milk if using, just until the soup lightens a bit in colour or until it's to the consistency that you want. Definitely serve with a crusty bread, great for dipping! Freezes well, too, if you've made too much! |
All Vegan, Refined-Sugar-free, Soy-free. A sprinkling of Gluten-free. And a pic of my babies, when they were babies. :)
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