Root vegetable soup

Name: Root vegetable soup
Cuisine: European
Ingredients: 900g mixed root vegetables, peeled and roughly chopped. You can use any combination of pumpkin, sweet potato, carrot, parsnip, turnip and potato.; 1 brown onion, chopped into quaters; 2 cloves of garlic; 2cm piece of ginger, peeled and chopped roughly; 2cm piece of turmeric, peeled and chopped roughly; 2 tbsp olive oil; 1 tsp sea salt; 1/2 tsp cracked black pepper; 750ml vegetable stock; 1 cup coconut milk, plus extra to garnish; Optional garnishes: toasted pepitas, hot sauce, parsley, chilli flakes and sesame seeds

3 steps

Updated at: Thu, 17 Aug 2023 02:43:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories416.5 kcal (21%)

Total Fat23 g (33%)

Carbs50.5 g (19%)

Sugars8.8 g (10%)

Protein5.3 g (11%)

Sodium1157.4 mg (58%)

Fiber11.3 g (40%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

900gmixed root vegetables

peeled and roughly chopped, You can use any combination of pumpkin, sweet potato, carrot, parsnip, turnip and potato

1brown onion

chopped into quaters

2cloves of garlic

2 cmginger

piece, peeled and chopped roughly

2 cmturmeric

piece, peeled and chopped roughly

2 Tbspolive oil

1 tspsea salt

½ tspcracked black pepper

750mlvegetable stock

1 cupcoconut milk

plus extra to garnish

Instructions

Step 1

Preheat oven to 200 degrees, fan forced. Add root vegetables, onion, garlic, ginger and turmeric to a large baking tray. Toss with olive oil, sea salt and pepper. Bake for 45 minutes or until soft.

Step 2

Carefully transfer cooked vegetables in to a large saucepan or stockpot. Cover with vegetable stock and bring to a simmer. Once simmering add the coconut milk. Use a hand-held stick blender to blitz the soup until smooth. Add extra salt and pepper to your taste.

Step 3

Divide soup between bowls and drizzle with extra coconut milk. Garnish with your choice of toppings and serve warm with toasted crusty bread. Enjoy!