Cold front upon cold front, and further lock-down-restrictions on top of load-shedding to add to the plight of the foodies – here’s Isabeau Malan‘s Vegan Butternut Soup solution.
Mise en Place:
- Prepare the ingredients before cooking.
- Pre-heated oven for roasting
- Roasting tray
- Juicer & zester
- Spoon ladle
- Stick blender
|To taste||Fresh Black Pepper|
|To taste||Sea salt|
|1 can||400ml||Coconut Cream|
|50g||Xylitol (sugar substitute)|
|Garnish||Fresh basil leaves/coriander (shredded)|
- Cut the butternut into halves and scoop out the seeds. Place the butternut, skin-side down, on a baking tray.
- Season with salt and pepper. Sprinkle the ground ginger and cinnamon onto the butternut. Drizzle with olive oil.
- Pop the tray into a moderate oven to bake the butternut until soft. (Roasting depends on the size of the butternut; but could take up to 45 minutes)
- Scoop out the cooked butternut from the peel, adding to a pot.
- In the pot, add the coconut cream, xylitol, cooked butternut and orange juice & zest.
- Use a stick blender to combine and puree the mixture. Re-heat the soup on the stove on a medium setting – do not over-boil. Taste for seasoning and adjust according to taste.
- Once the soup is heated through, spoon into warmed bowls and garnish with your choice of fresh herbs.
- Should the consistency be too thick to your liking, thin it down with home-made (or good-quality store-bought) vegetable stock, alternatively you can add a swirl of coconut milk to the soup to thin it out.
- Toast pumpkin seeds and nuts as a crunchy topping for the soup.
- For a soup “with a kick”, add (to taste) smoked paprika or chilli flakes before blending.
Thank you Isabeau for contributing to the Meat-Free Monday recipe suggestion.
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