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roasted vegetable Soup
A lovely bowl of roasted vegetable soup with avocado oil and black garlic to hit the spot. served with toasted sourdough and a tiny sprinkle of cheese.
Ingredients
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½ butternut squash, peeled and cubed⠀
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2 red peppers, seeded and quartered⠀
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1 red onion, peeled and quartered⠀
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3cloves of original black garlic
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1 small red chilli, deseeded⠀
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3 tbsp avocado oil⠀
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500 ml vegetable stock⠀
To serve⠀
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Greek yoghurt⠀
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Toasted pumpkin seeds (put the seeds in a hot dry pan and cook over a high heat until they start popping).⠀
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Avocado oil⠀
Mix together the vegetables, black garlic, chilli and avocado oil.
Season with black pepper and sea salt
Roast at 220 C for 40 mins, until soft and caramelised.⠀
Spoon into a blender with hot vegetable stock, and blend until smooth. Add more water if the soup is too thick (it should be quite thick).⠀
Add 2 tbsp Greek yoghurt and check the seasoning.⠀
Top with a drizzle of avocado oil and sprinkle with the pumpkin seeds.⠀
