This recipe makes use of orange veg packed with beta-carotene to help support your immune system, boost brain health and improve skin and eye health. It’s really simple and works well for meal-prepping too.
What You Need:
- 500g chopped pumpkin
- 3-4 large carrots, chopped
- 3-4 cloves garlic
Olive oil
Salt and freshly ground black pepper
1 brown onion, finely diced - 3cm piece ginger, very finely diced
½ tsp each: ground cumin, ground coriander, ground paprika, red chilli flakes, ground cinnamon
1 litre vegetable stock
½ tin coconut milk or cream (optional)
Handful fresh coriander, chopped - Toasted pumpkin seeds for garnishing (optional)
Method:
1/ Preheat the oven to 200 degrees Celsius. On a baking tray, place your pumpkin, carrots and cloves of garlic (skin on) and spread them out evenly. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 35 minutes or until cooked evenly, flipping the veg over half way.
2/ While the veg is roasting, sauté the onion in a little olive oil until translucent, then add the ginger and the spices. Sauté for another 2-3 minutes. Add the vegetable stock and bring to a simmer.
3/ Add the roast veg to the pop of stock and squeeze the cloves of garlic into the pot, discarding the skins.
4/ Using a hand-held blender, blitz the veg and stock together until your soup forms.
5/ If using coconut cream, stir into the soup. Stir in the coriander leaves. Taste to check seasoning. Serve garnished with toasted pumpkin seeds.
If you’re looking for another cosy, healthy winter meal, try this Vegan Shepherd’s Pie here: https://medshieldmovement.co.za/cosy-weeknight-meals-vegetarian-shepherds-pie/ Something a bit later and packed with plant protein? Try this Cosy weeknight meals: quinoa and veggie stuffed baked peppers: https://medshieldmovement.co.za/quinoa-and-veggie-stuffed-baked-peppers/
