Ginger Squash Soup
For the soup:
3 tbsp olive oil
1 red onion, chopped into eights
3-4 medium carrots, chopped
1 small-medium squash, halved
1 leek, chopped
1.5 litres freshly boiled water
1 low sodium stock cube
1 tsp cumin
1 tsp paprika
3cm grated fresh ginger
1 tsp salt
½ tsp black pepper
½ tsp chilli flakes
½ tsp agave syrup or honey
Fresh chilli, finely slice
Preheat oven to 180C. Mix 2 tbsp oil, paprika and ground cumin in a small bowl and mix. Add the vegetables (apart from the squash) to a lined tray and half of the oil mix and tumble to evenly distribute
Add the squash to a separate lined tray and drizzle with the remaining oil seasoning mix.
Roast both trays for 30 minutes (stirring half way in between) until the vegetables are lightly browned and softened.
Scoop out the squash from its skin and add to a blender along with the rest of the roasted veg.
Heat 1 tbsp olive oil in a large pan on medium heat. Add the crushed garlic, chilli flakes and ginger and fry until lightly golden, then add the pureed veg.
Dissolve the stock cube in 1.5 litres water then add to the pan.
Bring to boil and add the agave syrup and season with salt and pepper. Cover and simmer for 25-30 minutes. Add slightly more water if you prefer a runnier soup.
Serve in individual bowls with chopped coriander and small dollop of vegan coconut/Greek yogurt and fresh chopped chilli (if desired). Serve with your choice of toasted wholemeal pita or bagel.