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

Ingredients

• Serves: 4–6
• True
• 1 tbsp extra virgin olive oil
• False
• 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
• Coconut cream
• Fresh coriander or parsley
• Crusty sourdough