Golden Vegetable Soup

A community recipe by confest_lover

Not tested or verified by Nigella.com

Introduction

Golden Vegetable Soup This is a warming soup, great for when you have a cold. Itâ€™s creamy and yummy, so kids will love it, and itâ€™s a great way to get them to eat vegies.

Ingredients

Serves: 4

Metric Cups

½ butternut squash (peeled and seeded)
2 sweet potatoes (peeled and halved)
2 sebago potatoes (peeled and halved)
1 carrot (peeled and chopped)
1 teaspoon thyme
3 cloves garlic (roughly chopped)
10 tablespoons olive oil
1 tablespoon cumin
1 tablespoon fresh coriander
1 tablespoon turmeric
salt
pepper
1 litre vegetable stock

½ butternut squash (peeled and seeded)
2 sweet potatoes (peeled and halved)
2 sebago potatoes (peeled and halved)
1 carrot (peeled and chopped)
1 teaspoon thyme
3 cloves garlic (roughly chopped)
10 tablespoons olive oil
1 tablespoon cumin
1 tablespoon cilantro
1 tablespoon turmeric
salt
pepper
1⅘ pints vegetable broth

Method

Golden Vegetable Soup is a community recipe submitted by confest_lover and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Place the veggies in a bowl and drizzle the olive oil over and then sprinkle the thyme, coriander, cumin, turmeric in and add the chopped garlic, toss the veggies until theyâ€™re coated.

Then place on an oven tray, lined with greaseproof paper and roast at 180Â°C until all the veggies are tender.

While they are in the oven heat the stock in a small saucepan until it reaches a gentle boil, then take the stock off the heat when the veggies are cooked.

Let the veggies come to room temperature and then place them in a blender or food processor, add 1 cup of stock blend to a purÃ©e and then continue to add the stock until the soup is a creamy consistency.

Ladle the soup into a large bowl season with salt and pepper, And serve with crusty bread, Enjoy :)

Place the veggies in a bowl and drizzle the olive oil over and then sprinkle the thyme, coriander, cumin, turmeric in and add the chopped garlic, toss the veggies until theyâ€™re coated.

Then place on an oven tray, lined with greaseproof paper and roast at 180Â°C until all the veggies are tender.

While they are in the oven heat the stock in a small saucepan until it reaches a gentle boil, then take the stock off the heat when the veggies are cooked.

Ladle the soup into a large bowl season with salt and pepper, And serve with crusty bread, Enjoy :)