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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.


  • ½ butternut squash, peeled and cubed⁠⠀

  • 2 red peppers, seeded and quartered⁠⠀

  • 1 red onion, peeled and quartered⁠⠀

  • 3cloves of original black garlic 

  • 1 small red chilli, deseeded⁠⠀

  • 3 tbsp avocado oil⁠⠀

  • 500 ml vegetable stock⁠⠀

To serve⁠⠀

  • Greek yoghurt⁠⠀

  • Toasted pumpkin seeds (put the seeds in a hot dry pan and cook over a high heat until they start popping).⁠⠀

  • 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.⁠⠀

Black Garlic Illustration 2-01.png

Recipe by Sophie Ruston-Smith @thecornerplot







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