Roasted Kumara and Pumpkin Soup
( SERVES 6 )
This soup recipe comes from my friend Tracie, it is easy to make, cost effective and tastes amazing. The cayenne pepper in this soup really warms you up on a cold winters day.
|500 g||Kumara, peeled and cut into small cubes|
|500 g||Pumpkin seeds, peeled and cut into small cubes|
|3 cloves||Garlic, whole|
|¼ cup||Olive oil, drizzle|
|1 Tbsp||Olive oil, add to pot|
|1 tsp||Ground cumin, saute|
|¼ tsp||Cayenne pepper, saute|
|½ tsp||Mustard powder, saute|
|4 cups||Vegetable stock, add to pot|
|2 cups||Water, add to pot|
|1 g||Canned tomatoes, chopped|
|1 small bunch||Fresh coriander, chopped|
|1 dash||Plain yoghurt, mixed at end|
- Put Kumara, pumpkin and garlic in a large oven proof baking dish, drizzle the oil over the top and bake for 20-30 mins @ 200c, until soft and lightly roasted.
- Once roast vegetables are ready, add 1 Tbsp oil to large pot, saute onion, cumin, cayenne pepper and yellow mustard seeds over a medium heat for 2 minutes (be careful not to burn spices
- Add the roast vegetables and garlic, vegetable stock, water and tomatoes. Bring to the boil and simmer 5 mins. Remove from heat and let it cool for 5 mins. Pour into a blender or mix with a wiz stick, to get a smooth consistency.
- Pour into bowls, add a dash of plain yoghurt and a sprinkle of fresh coriander on the top. Enjoy!