Autumnal squash and pumpkin is a rich heartwarming colour, full of betacarotenes for healthy skin and eyes and dietary fibre for gut health.
This soup is 100% plant based, antioxidant, dairy free, saturated fat free with antiinflammatory spices for immune health to help defend your body from the colds, flus & viruses of the changing season.
INGREDIENTS
- Butternut squash/pumpkin x 700g (approx.) or more if you like a thich soup
- Red peppers x 2
- Orange/yellow pepper x 1
- Red chili x 1-2+ (to suit your own preference for spice!)
- Red onion x 1
- Garlic x 3 cloves
- Olive oil
- Vegetable stock cube x 1
- 1000ml boiling water
- Pearl barley x 1 handful
- Salt (Maldon)
- Black pepper
- Pumpkin, sunflower, linseeds x 70g
METHOD
- Preheat oven to 180 degrees
Cover a baking tray with oven paper
N.B. this soup will be blended
- Butternut squash – cut off top and tail, peel off skin using a knife, be careful! & cut into chunks of similar size
Peel and crush garlic cloves
Peel and slice red onion and red chili – if you love spice include the seeds
Season with salt and black pepper
Mix together and roast for ~20 mins
- Peel and cut peppers into chunks
Add peppers at 20 min and roast all veg for a further 8-10 mins
- Boil kettle and add water + veg stock cube and mix in a jug
Warm olive oil in a large pan
Add roasted veg + stock + pearl barley, stir, season with more salt/pepper if desired, bring to boil then reduce to simmer on a low heat for ~10-15 mins
- Blend until texture is smooth using a blender – this may need to be in 2 or 3 parts
Dry toast seeds in a flat non-stick pan
Serve soup in warm bowls sprinkling seeds on top, enjoy with hunks of sourdough bread
0 Comments