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

Calories413.3 kcal (21%)

Total Fat22.8 g (33%)

Carbs50 g (19%)

Sugars8.7 g (10%)

Protein5.2 g (10%)

Sodium1156.9 mg (58%)

Fiber11.2 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

2cm piece, peeled and chopped roughly

turmeric

2cm 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!