Ginger Squash Soup
Serves 4-6
INGREDIENTS
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
To serve
Vegan yogurt
Chopped coriander
Fresh chilli, finely slice
METHOD
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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
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Add the squash to a separate lined tray and drizzle with the remaining oil seasoning mix.
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Roast both trays for 30 minutes (stirring half way in between) until the vegetables are lightly browned and softened.
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Scoop out the squash from its skin and add to a blender along with the rest of the roasted veg.
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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.
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Dissolve the stock cube in 1.5 litres water then add to the pan.
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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.
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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.
Andri Neocleous