Enjoy our vegan recipe Sweet Potato Pumpkin Soup by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||2080 kJ (497 kcal)|
cooking spoon, cutting board, non-stick frying pan, chef's knife, spatula, Spoon, bowl, peeler, pot, oven, immersion blender, baking tray, parchment paper
Preheat the oven to 350 °F.
Peel the sweet potato, core the pumpkin and dice both into approx. ¾ in cubes. Cut the onion into wedges and put everything into a bowl.
Coarsely chop the garlic and ginger and add to the bowl.
Add the canola oil and the spices listed below to the bowl and mix thoroughly with a spoon.
Line a baking tray with parchment paper, spread the vegetables evenly on top and bake for approx. 20 minutes until the veggies are golden brown.
Dice the bread. Heat the olive oil in a non-stick frying pan on medium heat. Fry the garlic for approx. 30 seconds. Add the bread and fry until crispy. Remove from the pan.
Heat the vegetable broth in a pot over medium heat. Add the roasted vegetables and blend with an immersion blender. Season with salt and pepper.
Top the soup with cress, croutons and coconut milk.
Enjoy your meal!