ROASTED PUMPKIN & CAULIFLOWER SOUP

Name: ROASTED PUMPKIN & CAULIFLOWER SOUP
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 small cauliflower head; ½ little pumpkin; 2 tsp olive oil; 1 tbsp oregano; 1.5 cup veggie stock; 1 cup soy milk; 2 onions; 1 cup Kale; 2 garlic cloves; 1 cup chickpeas (rinsed and drained); 1 tbsp lemon juice; Salt/pepper; 2 tbsp sesame seeds; 0.5 tsp olive oil

9 steps

Prep:15minCook:45min

This soup is super simple and tastes fantastic. When products are in season, you really don’t need much to elevate the flavours. Roasting them brings a really deep richness. It’s so simple and comforting. That is precisely what we need right now, with the weather cooling down in Sydney. Now I am an “all the toppings but the kitchen sink” kinda girl, so I love to add some veggies and chickpeas for extra texture and nutrients. I’m using my homemade stock, which does not contain salt, store-bought stock can be pretty salty, so it’s best to hold off adding salt to the soup after tasting it if that’s what you are using. If you are being mindful of your sodium intake, best to look for low-sodium or homemade options. Let me know if you would like my homemade stock recipe too!

Updated at: Thu, 17 Aug 2023 06:03:14 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories332.1 kcal (17%)

Total Fat10.6 g (15%)

Carbs47.5 g (18%)

Sugars11.4 g (13%)

Protein16.3 g (33%)

Sodium511.4 mg (26%)

Fiber9.6 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1cauliflower head

small

0.5pumpkin

little

2 tspolive oil

1 Tbsporegano

1 ½ cupveggie stock

1 cupsoy milk

2onions

1 cupkale

2garlic cloves

1 cupchickpeas

rinsed and drained

1 Tbsplemon juice

salt

pepper

2 Tbspsesame seeds

½ tspolive oil

Instructions

Step 1

Preheat your oven to 180C

Step 2

Wash and chop the cauliflower and pumpkin into bites. Chop the onions in quarters

Step 3

Add to a bowl with the oregano, olive oil, salt and pepper. Stir well until thoroughly coated. Cook in the oven for 30 minutes

Step 4

Once cooked, allow to cool down a bit, then add to your blender with the veggie stock and soy milk and blend on high speed until smooth. Hit up on low heat before serving

Step 5

For the toppings:

Step 6

Wash and chop your veggies

Step 7

To a pan on medium heat, add the olive oil, chickpea, garlic and sesame seeds. Cook for a couple of minutes until the mushrooms have released their juices.

Step 8

Add the kale, salt and pepper and cook until just wilted (1 minute approx). Stir in the lemon juice.

Step 9

Top your soup or enjoy it as a side.

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