400 g of chopped butternut squash ( approx. 4 cups)
2 chopped shallots or 1 small onion
1 chopped apple (tart)
2 florets of cauliflower
2 tbs of tomato paste
1 clove chopped of garlic or 2 tsp of garlic flakes
1-2 tsps onion powder
1/2 tsp smoked paprika
a pinch of chilli flakes (optional) this gives a bit of heat
a few chopped celery leaves or 1/4 tsp celery salt
2 tbs olive oil
3 fresh bay leaves
500 ml stock made with yeast extract (or vegetable stock)
1 tbs peanut butter (optional)
2 tbs of ground almonds (optional)
a few drops of lemon juice
salt & pepper
1 tsp of dry vegetable seasoning (optional)
100 g firm tofu (optional)
pumpkin oil and seeds to serve
Heat the oil in a deep saucepan and add the shallots, butternut squash and onion. Stir frequently over a low heat. Cover and cook gently for 5 - 10 minutes. Add the garlic, spices, bay leaves, tomato paste, ground almonds and continue to cook for another few minutes.
Add the boiling stock and extra salt if needed. Cover and simmer gently for 10 minutes until cooked.
Remove the bay leaves, add the diced tofu and peanut butter, lemon juice and blend in a FP or blender until smooth. If omitting the tofu add either some non dairy milk or cream.
Taste and adjust the seasoning if necessary.
Serve in warm soup bowls with a huge drizzle of pumpkin seed oil ( pistachio or evo will do) and a sprinkle of pumpkin seeds.
Tip : Add extra liquid if the soup is too thick.
2 chopped shallots or 1 small onion
1 chopped apple (tart)
2 florets of cauliflower
2 tbs of tomato paste
1 clove chopped of garlic or 2 tsp of garlic flakes
1-2 tsps onion powder
1/2 tsp smoked paprika
a pinch of chilli flakes (optional) this gives a bit of heat
a few chopped celery leaves or 1/4 tsp celery salt
2 tbs olive oil
3 fresh bay leaves
500 ml stock made with yeast extract (or vegetable stock)
1 tbs peanut butter (optional)
2 tbs of ground almonds (optional)
a few drops of lemon juice
salt & pepper
1 tsp of dry vegetable seasoning (optional)
100 g firm tofu (optional)
pumpkin oil and seeds to serve
Heat the oil in a deep saucepan and add the shallots, butternut squash and onion. Stir frequently over a low heat. Cover and cook gently for 5 - 10 minutes. Add the garlic, spices, bay leaves, tomato paste, ground almonds and continue to cook for another few minutes.
Add the boiling stock and extra salt if needed. Cover and simmer gently for 10 minutes until cooked.
Remove the bay leaves, add the diced tofu and peanut butter, lemon juice and blend in a FP or blender until smooth. If omitting the tofu add either some non dairy milk or cream.
Taste and adjust the seasoning if necessary.
Serve in warm soup bowls with a huge drizzle of pumpkin seed oil ( pistachio or evo will do) and a sprinkle of pumpkin seeds.
Tip : Add extra liquid if the soup is too thick.
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