Vegetable and Ginger Soup
Serves: 4
Prep time: 20 minutes
Cook time: 20 minutes
3 serves per portion
Recipe courtesy of Marueen Brook, Yandina Branch (Hero the Veg Competition winner)
Ingredients:
- 450g pumpkin, roughly chopped
- 2 potatoes, roughly chopped
- 1 sweet potato, roughly chopped
- 1 small cauliflower, roughly chopped
- 2 brown onions, roughly chopped
- 3 tablespoons olive oil
- Freshly cracked pepper
- 1 knob of fresh ginger, finely chopped
- 3 cups vegetable stock, salt reduced
- Pepitas (to serve)
- Sesame seeds (to serve)
- Basil leaves (to serve)
Method:
- PREHEAT oven to 180˚C and line two baking trays with baking paper.
- SPREAD the vegetables (excluding the ginger) across the two trays and drizzle with olive oil and cracked pepper.
- ROAST in the oven for 20 minutes or until vegetables are cooked through.
- TRANSFER vegetables into a large blender and add ginger and vegetable stock then blend until smooth.
- REHEAT soup in a pot on the stovetop (if necessary) then put into serving bowls and top with pepitas, sesame seeds and basil leaves.
What's Great About It:
This recipe was the winning entry in our Hero the Veg competition! A warming and spiced soup which is perfect for winter. One bowl will provide you with over half of your recommended serves of vegetables for the day!
