Creamy coconut & butternut soup
Comforting and nutritious…this soup will have you satisfied in just a few simple steps. I keep my soups simple and fuss free for quick lunches and dinners that will ensure more free time not spent in the kitchen.
Ingredients
- 350g chopped butternut
- 2 tbs olive oil
- 1 onion
- 2 cloves of garlic
- 1/2 tsp cumin
- 1/4 tsp turmeric
- 1/2 tsp paprika
- 1 cup vegetable stock
- 1 cup coconut cream
- fresh rosemary sprigs
- salt
- pepper
- 1 tsp chilli oil
- 1 round of crumbly vegan feta cheese
Equipment
- Medium pot
- Roasting tray
- Immersion blender
Process
Preheat the oven to 170°C.
Rub a tablespoon of oil and season with some salt, pepper and a few sprigs of rosemary.
Roast the butternut in the preheated oven for 20 – 25 minutes until soft and slightly charred.
Meanwhile, heat the olive oil in a pot over medium heat, add in the chopped onion and gently saute for a few minutes until softened and translucent.
Remove the pot from the heat and toss in the chopped garlic, turmeric, paprika and cumin and gently toast the spices until fragrant.
Once the butternut is cooked, remove from the oven and toss into the spices. Pour in the stock and coconut cream and bring to the boil before allowing the butternut to simmer over low heat for 20 minutes.
Blend the soup with an immersion blender until smooth.
Serve with crusty bread and dots of chilli oil and crumbled feta.