Ingredients - serves 4
3 tbsp of olive oil
1 onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 Tbsp tomato puree
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp cayenne chilli pepper
3 carrots peeled and cut into chunks
1 medium butternut squash peeled and cubed
1 litre of vegetable stock
salt and black pepper to taste
2 tbsp flax seeds - I used Yum and Yay
to serve; pine nuts
Method
Preheat the oven to 200c.
Line a flat baking tray with tinfoil.
Place the butternut squash and carrots on the tray and drizzle with olive oil.
Roast for 45 minutes, turning once, under soft and golden.Heat the butter or oil in a large heavy-based saucepan and gently fry the onion for 1-2 minutes until soft, then add the garlic.
Add the tomato puree and sprinkle in the ground spices and stir well to release their aromas.Add the carrots and butternut squash, and pour in the stock and bring up to the boil.
Cover and simmer gently for about 15 minutes until the vegetables are cooked and tender.Pour the soup into a blender and blitz until smooth
To serve add pine nuts
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