Winter Vegetable Soup DF, GF, Vegan
This tasty adapted version of Pumpkin Soup is a super nourishing bowl of sunshine that contains whatever vegetables you have in fridge or garden. The key ingredient is ‘”Butter Cup” pumpkin – (bumpy green skin,) which gives its rich golden colour and sweet, nutty flavour.
Into a heavy based pot, large slug of good quality olive oil or Tbsp coconut oil.
1 large red or white onion , chopped
2 spring onions, chopped
1 large knob of ginger, chopped
2 large cloves garlic, chopped
1 tsp curry powder (optional)
2 whole Star Anise (optional)
A pinch of Chinese Five Spice (optional)
1 Rapunzel or Vege stock cube
**You may use all of the following veges or simply one or two, as long as you include the butter cup
¼ a Chopped celery or same amount of parsley incl stalks
2 carrots , diced
1 swede. Diced
1 large kumara , diced
½ large Butter Cup pumpkin (the one with bumpy green skin)
Gently fry off the first 6 ingredients, then add the vegetables, combine well. Cover with water and bring to a simmer.
Cook for 30 minutes or until tender. Remove from the heat. Remove whole star anise and mash well or blend with a stick blender. Season to taste.
(***I often add 1 can of brown lentils – for extra protein)
Add ¼ cup full fat coconut cream and stir through. You may wish to add more water or rice milk. You may add fresh chopped parsley and/or fresh chopped coriander.