Butternut, Red Pepper & Coconut Soup

Comforting, warm & packed full of flavour!

I don't make soup that often but whenever I do I always love it and tell myself I need to do it more often!

This one's a real comforter, packed with delicious flavours of the roasted veggies paired with the coconut milk, ginger and garlic.

It's simple and quick to make once the veggies are roasted.

Great to make in a big batch for freezing ready for when you need those easy meals.

How do we do it?

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Creamy and delicious flavours!

Recipe - makes around 2-3 servings

• 1 Butternut Squash

• 2 Red Peppers

• 4 Garlic Cloves

• Drizzle Olive/ Coconut Oil

• 1 Tbsp Olive/ Coconut Oil

• 1 White Onion

• Pinch Salt

• Sprinkle Rosemary

• Thumb Ginger

• 1 Can Coconut Milk

• 1 Vegan Stock Cube

• 250ml Water

• Sprinkle Black Pepper

Method

1. Preheat oven to 180°.

2. Peel and roughly chop the squash into medium sized cubes, place in an oven proof dish, drizzle with oil and place on the top shelf of the oven.

3. Chop the peppers into quarters and peel the garlic cloves. Once the squash is part the way cooked, add the pepper and garlic to the oven dish so everything cooks together.

4. Once all your vegetables are softened remove from the the oven and place in a blender/food processor. Blend till you create a smooth consistency, add a drizzle of water to help blend if necessary. Once blended, set aside.

5. In a pan, heat oil. Rougly chop onion and add to the pan with a pinch of salt and sprinkle of rosemary.

6. Next, finely chop the ginger and add to the onions to fry.

7. Once the onions are softened add them and your blended veggie mixture to a large saucepan .

8. Dissolve stock cube in 250ml of boiling water and add to the saucepan along with the can of coconut milk. Stir well so everything combines together. If the soup is a little thick for you, add some more water.

9. Cook on a low heat, stirring well.

10. Grind in some black pepper and salt to taste.

11. Allow the soup to cook through until piping hot.

12. If you're feeling fancy serve with a sprinkling of pumpkin seeds, a drizzle of oat cream and enjoy!

Tips

Ensure your veggies are roasted well so they are nice and soft, this will make blending a lot easier.

I like quite a thick soup so if you prefer it a little thinner feel free to add more stock/water.

I use the Kallo, low salt stock cubes but any vegan stock will work.

I get loads of my ingredients from Buy Wholefoods Online check them out as they have such a range of products at great prices.

Let me know if you give this recipe a try and tag me on social media in your pics!

Any questions please get in touch.

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