BEETROOT PUMPKIN SOUP

by The White Chestnut October 16, 2017 0 comment
BEETROOT PUMPKIN SOUP

Autumn is here! This means to me lots of warm veggie soups like this beetroot pumpkin soup! I love soups that are easy to make like this one, just throwing some veggies to an oven tray with lots of spices, blend it all and you are done with a really delicious beetroot pumpkin soup.

 BEETROOT PUMPKIN SOUP

It will keep you warm, it is delicious and full of goodness, just by changing the veggies you can make tons of different soups.

BEETROOT PUMPKIN SOUP

I really enjoy them at dinner, I find it so easy, you don´t have to think so much and you can make batches for a few days, it will stray fresh for 3 days.

 BEETROOT PUMPKIN SOUP

This beetroot pumpkin soup is warm, creamy, a bit sweet, a bit spicy, just delicious!


INGREDIENTS:


2 medium size beetroots

a zucchini

a red onion

1/4 pumpkin

1/4 olive oil

1 tsp dried rosemary

1 tsp Himalayan salt

3 cups of water

to prepare the creamy cheese:

1/4 cup raw cashews

1/3 cup almond milk

1/4 cup nutritional yeast

a pinch of Himalayan salt

toppings:

some fresh oregano leaves

some chilly flakes

some crunchy hemp seeds


preparation time: 30 minutes

total time: 40 minutes

serving size: 4 serves


METHOD:

Preheat the oven to 200ºC, in an oven tray add the veggies, cut into squares, beetroots, zucchini, onion and pumpkin, then top it with the olive oil and the rosemary. Bake it until soft at 200C for around 20 minutes.

Transfer the veggies to a blender and add 3 cups of water and salt, blend it until smooth, add more water if needed.

To make this yummy cheese sauce mix in a blender or food processor, 1/4 cup raw cashews, 1/3 cup almond milk, 1/4 cup nutritional yeast and a pinch of Himalayan salt.

To serve, pour some beetroot pumpkin soup, top it with some cheese sauce and add fresh oregano leaves, chilly flakes and some crunchy hemp seeds. Delicious!

 BEETROOT PUMPKIN SOUP

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