Roast Butternut & Turmeric Soup

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Roast Butternut & Turmeric Soup

INGREDIENTS

  • 1 whole butternut pumpkin

  • 2 Tbsp extra virgin coconut oil or extra virgin olive oil

  • 1 tsp sea salt and cracked black pepper

  • 2 clove of garlic finely chopped

  • 1/2 onion chopped

  • 1 organic vegetable stock cube dissolved in 350ml of boiling water

  • 1 cup organic coconut milk 

  • 1 inch of fresh turmeric root thinly sliced 

  • 1/2 inch of fresh ginger peeled and thinly sliced

  • Juice of one lime

  • Pinch of black pepper and sea salt


TOPPING

A small handful or alpha sprouts and microgreens. A drizzle of coconut milk  and cracked black pepper.


INSTRUCTIONS

  1. Preheat oven to 180 degrees.

  2. Peel butternut pumpkin and chop into chunks and place on a lined baking tray.

  3. Drizzle over 1-2 tbsp of melted coconut oil or olive oil and rub the pieces with your hands. Sprinkle with sea salt and cracked black pepper.

  4. Place in the oven and bake for 30-40 minutes until softened.

  5. Add 1 Tbsp coconut oil to a pot on med-low heat, add your chopped garlic and onion and sauté until softened. Add in the fresh ginger and turmeric and sauté for another minute until fragrant.

  6. Add in your roasted butternut, vegetable stock, coconut milk, and lime juice. Bring to a quick boil then reduce heat and simmer on a low heat for about 10-15 minutes.

  7. Transfer to a blender and process until smooth. If too thick add some more filtered water or coconut milk. Add sea salt and black pepper to taste.

  8. Pour into a bowl and top with microgreens, alpha, and a swirl of coconut milk. Finished with some fresh cracked black pepper.

  9. Serve with your favourite organic bread.

Recipe By: Christina Leon.
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