The most soul soothing soup you'll ever come across. SERVES 5-6
INGREDIENTS
- 1 small kent pumpkin, peeled and cut into cubes to roast
- 1 whole sweet potato, un-peeled and chopped into cubes to roast
- 3sml potatoe's, un-peeled and chopped into cubes to roast
- 3 large tomatoe's, quartered
- 1/2 bulb of garlic, to roast
- 1.5L beef bone broth
- 2 onions, peeled and sliced to roast (save one half to chop and dice)
- Fresh thyme, 6 sprigs
- 3tsp garlic, minced
- 2tsp ginger, minced
- 1/2 birds eye chilli chopped, no seeds, optional
- 2tsp turmeric
- 1tsp chilli flakes, optional
- Olive oil
- Pepper & salt
METHOD
Chop and roast all of your vegetables including your garlic cloves
Line baking tray and spread them out evenly, top with olive oil, pepper and salt
Add the baking trays with the pumpkin, potatoes and tomatoe's first
Then once they are cook place the onions, tomatoes and garlic in second. They wont take as long
In a large saucepan on low heat, fry off the half onion, garlic, ginger, chilli, olive oil and thyme sprigs
Once smelling yummy add in the roast vegetables and fry off a little
Add the 1.5L of bone broth and the turmeric
Stir occasionally and after 30mins, turn it off and allow to cool before placing spoonful's into the blender at a time. Have a large container waiting for you to transfer it across. Keep some in the fridge and some in the freezer if you like.
On top I like to add sprouts, fry off some brown mushrooms and drizzle a little olive oil over.
Enjoy with those you love.
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