I love nothing more than discovering recipes that are as easy as one, two, three EAT! Life is so hectic at the moment for us; I’m working three nights a week and my hubby is working 6 days; so being organised especially when it comes to dinner time is really important. We’ve been experimenting with different recipes and our mantra is cook once, feed twice! It has halved our cooking time and having leftovers means we have lunch the next day or dinner the following night. One recipe, which I came across and have fallen in love with, is Donna Hay’s No-Peel Roasted Pumpkin Soup Recipe.
I’ve altered the recipe as I can’t really eat brown onion and I’ve added in some sweet potato. But you could easily substitute out any of the vegetables for others. Think potato and leek; tomato, capsicum and onion; the list is endless.
What I love most about this soup is it is healthy, nourishing and SO EASY. Literally just put everything on a tray, skin and all, roast, add water/stock and then blitz with your hand blender or Thermomix. It is that easy.
- ½ Pumpkin (skin on)
- 1-2 Sweet Potatoes (skin on)
- 1-2 Shallots
- 1-2 Cloves of Garlic (skin on)
- 500ml Vegetable / Chicken Stock
- 500ml Warm Water
- Salt & Pepper
- Olive Oil or Coconut Oil
- **Optional Topping Goat Cheese
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