Tuesday, October 8, 2013

Roasted Sweet Potato & Pumpkin Soup

If you didn't believe I was pumpkin crazy before, I'm sure you're now beginning to believe it. 

Soup is perfect to have on hand at all times as a simple dinner to put together after a long day at work. It can be stored in the fridge for up to a week, or frozen for months at a time while still retaining all its flavour. 

If you're a new vegan like me, eating so many vegetables for dinner night after night can get boring. But by adding some simple flavours like onion and garlic to your vegetables, along with some stock (vegetable, of course), you have yourself an appetizing meal. 

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Coconut Oil Spray
300g Sweet Potato
400g Pumpkin
3 Cups Vegetable Stock
1/4 Cup Diced Onion
1-2 tsp Crushed Garlic


Remove the peel and slice the sweet potato and pumpkin 
Spray lightly with some coconut oil and roast in a 180 degree Celcius oven until cooked through and nicely browned

In the meantime, brown off some garlic and onion in a saucepan
Add in the roasted veggies and vegetable stock, simmering on a medium heat for 10-15 mintues
Remove from the heat and allow to cool before blending the sauce until it's smooth

Makes 3 serves

Macros per serve

140 calories
3.5g protein
0.5g fat
28g carbs
5.7g sugar
4.7g fibre

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