“Soup of the evening, beautiful Soup!" – Lewis Carroll
Continuing the series of vegetarian food that even non-vegetarians can enjoy (and reduce their carbon footprints accordingly), here’s my roasted butternut soup recipe, a real favourite with my family (secret: neither of my children like butternut, but they both love this soup).
Roasted Butternut Soup (serves 6-8)
2 medium butternuts
2 medium onions
4 Tbsp olive oil
1 tsp mild curry powder
4 Tbsp rice flour (you could use wheat flour)
pinch of ground nutmeg
4 tsp vegetable stock powder (Ina Paarman’s, Marigold Buillon, or similar)
3 cups boiling water
2 cups milk (or rice milk)
1 ½ tsp Himalayan rock salt (or similar)
Pre-heat oven to 180’C. Peel, seed/core and dice the butternuts and apple. Peel the onions and chop roughly. In a large oven tray, place the diced butternut, apple and onions and drizzle with olive oil. Roast for 20-30 minutes until the butternut, apple and onions are tender and the smells coming out of your oven are just divine.
Tip the butternut, apple and onion into a large saucepan, add the curry powder, flour, nutmeg and stock powder and mix well.
Put the pan onto a medium heat and add the boiling water, milk, and salt to the butternut mixture. Bring to the boil, lower heat and simmer gently with the lid on for about 10 minutes, stirring occasionally. Puree or blend until smooth. Serve.
More delicious vegetarian food next week. Stay tuned.
Photo credit: mhaithaca