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Golden Vegetable Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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

Golden Vegetable Soup This is a warming soup, great for when you have a cold. It’s creamy and yummy, so kids will love it, and it’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 they’re coated.
  • Then place on an oven tray, lined with greaseproof paper and roast at 180°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 purée 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 they’re coated.
  • Then place on an oven tray, lined with greaseproof paper and roast at 180°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 purée 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 :)
  • Tell us what you think