Deliciously warming, this soup hides a simple and effective technique that will make you spend less time in the kitchen.
The technique is no big deal, but once you implement it, you’ll see how easily you can leave the kitchen and immerse into other tasks. Plus, it will enhance all the flavours and make any soup much more interesting and flavorsome.
What am I talking about?
Roast your veggies!!
Done are the days where you boiled a bunch of sad vegetables and blended them into a soup. To me, that is a method that makes the soup pretty boring and, with some exceptions aside, there are several other ways to make a soup delicious, interesting highly nutritious.
In this recipe, I am roasting all the vegetables after they’re well seasoned and I blend them with the liquids afterwards. You can use this technique for a delicious tomato soup – my favourite alonside with this one – but also with other veggies like sweet potatoes, broccoli, beetroot, cabbage, parsnip, carrots and onions or leeks.
You’ll see and you’ll taste: it’s a real winner!!
In this particular recipe, I am using a very potent and wellknown combination: turmeric and black pepper. Great for this time of year, the black pepper aids the turmeric to show up in all its force, helping it to release all its anti-inflammatory benefits. This comes in very handy when it comes to preventing the flu and other typical inflammations that strike during the colder months.
Roasted Anti-Inflammatory Pumpkin Soup
serves 6
Ingredients:
2 medium onions
1,5 kg pumpkin, cut in cubes
3 garlic cloves, with peel on
1 small chilli pepper, seeds removed
1 thumb-size ginger piece
1 thumb_size turmeric piece
3 tbsp pure coconut oil
1 tsp sea salt
1 large pinch freshly ground black pepper
1 can coconut milk (aprox. 400ml)
1 can water (400ml)
1 tbsp coconut flakes, to garnish
extra black pepper, to garnish
Method:
1. Preheat the oven to 180ºc and line a baking tray with parchment paper.
2. Prepare the ingredients and add the vegetables to the tray: onions, pumpkin, garlic, chilli, ginger and turmeric. Season with coconut oil, salt and pepper and toss well.
3. Roast for about 40min, when all ingredients are golgen brown or until the pumpkin is tender to the fork.
4. Remove the garlic peels, place all the roasted veggies in a blender, add coconut milk and water and blend well until completely smooth.
5. Taste again and season accordingly and the soup is ready to serve! Garnish with coconut flakes, a drizzle of olive oil and some extra black pepper, freshly ground.
with love,
Joana