Roast Butternut and Red Pepper Soup.
Delicious roasted vegetable soup with butternut and red peppers, which is perfect for those soup moments. Naturally gluten free and dairy free. Full of flavour easy to make and beautiful colour and...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.unimedliving.com.
Cooking tools:
- Oven
- Baking sheet
- Pot
- Stove
- Immersion blender
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing spoon
- Spatula
- Fine-mesh sieve
- Kitchen timer
- Pepper mill
- Grater
- Microplane
- Spoon
- Mixing bowl
- Oven mitt
- Ladle
- Serving bowl
- Kettle
- Dessert spoon
Ingredients
- 1 medium butternut squash (pumpkin), peeled and diced
- 3 red peppers, de-seeded and sliced into pieces roughly 3cm x 3cm
- 8 stalks of spring onion, finely chopped
- 4 garlic cloves, crushed
- 1 dessert spoon cumin seeds, toasted and ground
- 2 dessert spoons coriander seeds, toasted and ground
- 1 teaspoon nutmeg, grated
- 4 bay leaves
- 2 teaspoons turmeric powder
- ½ lime, zest and juice
- ½ cup olive oil
- ½ teaspoon chilli flakes
- 4 cups water or stock
- ½ bunch fresh coriander, chopped (for garnish)
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