Roasted vegetable soup with turmeric and ginger | Nourish plant-based living

Ingredients

• 1 tbsp extra virgin olive oil
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• 2 medium potatoes, scrubbed clean
• 1 medium sweet potato
• 1 wedge of Kent pumpkin (about 2 cups worth)
• 2 medium carrots
• 1 brown onion, skin removed
• 1 medium zucchini
• 2 cloves of garlic, peeled
• 4cm piece of fresh turmeric
• 2cm piece fresh ginger
• 8 cups vegetable stock
• Salt and pepper, to taste
• To serve
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• Coconut cream
• Fresh coriander or parsley
• Crusty sourdough