Prep Time 10 minutes - Total Time 1 hour - Serves 5
Veg soup tastes so much better when you roast the veggies first. Then hit them with miso, coconut milk, stock and you are on for a winner. Perfect for this time of the year with some bread.
Ingredients
1 small pumpkin, roughly chopped.
1 onion, roughly chopped.
2 carrots, roughly chopped.
2 tsp of white Miso.
1 knob of butter.
400ml of coconut milk.
500ml of chicken stock.
Method
Into a roasting dish add the pumpkin, onion and carrots. Coat the veg with a drizzle of oil, season and mix everything together. Pop into a preheated oven set at 180° for 45 minutes or till tender. The bigger you cut the veg the longer they are going to take.
Once out of the oven add the veg to a food blender along with the miso, butter, coconut milk and the stock then whizz till smooth or place everything into a saucepan and use a handheld blender and whizz. Check for seasoning, I like it pepper heavy and if you feel it’s too thick add more stock.
To finish the soup I like to garnish it with some double cream, chopped fresh chives, chilli flakes, toasted pine nuts or pumpkin seeds and a drizzle of extra-virgin olive oil.
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