Roasting the vegetables adds a wonderful sweet caramelised flavour to this soup and makes it incredibly simple. Packed full of beta carotene, garlic and ginger this is a fabulous anti-inflammatory, immune supporting soup. Adding the hemp pesto provides essential omega 3 fats. You can make this low FODMAP by omitting the garlic and onion and use garlic infused olive oil for extra flavour.
Difficulty – Easy
Time – Preparation Time 15 minutes, Cooking time: 45 minutes
Serves – 4
What’s good about it?
This is a fabulous dish for skin health being rich in antioxidants including carotenoids. The addition of silken tofu adds protein.
- Mix the hemp seeds with a little salt and nutritional yeast flakes and set aside.
- Preheat the oven to 200C/400F/Gas 6.
- Place the onion, garlic, ginger, butternut squash and sweet potato in a baking tray. Drizzle with oil and sprinkle with the cinnamon. Roast in the oven for 40 minutes, or until tender.
- Place the vegetables, silken tofu and vegetable stock in a blender and process until smooth – you may have to do this in two batches. Season to taste. Warm in a pan for a couple of minutes then ladle into bowls to serve. Sprinkle with the hemp seeds to serve.
Nutrition per serving 292kcal, Fat 13.8g, Carbohydrates 26.9g, Protein 12g
Did you Know?
Adding silken tofu to soups is an easy way to add plenty of protein as well as giving the soup a wonderful creamy taste,
1 red onion, cut into wedges (omit if low FODMAP)
3 garlic cloves peeled and left whole (omit if low FODMAP)
1tsp root ginger, peeled
1 butternut squash, about 750g, peeled, seeds scraped out and cut into 2.5cm cubes
1 medium sweet potato, peeled and cut into chunks (200g)
3tbsp olive oil or garlic infused olive oil
1 tsp. ground cinnamon
300g silken tofu
700ml vegetable stock
Sea salt and freshly ground black pepper
30g shelled hemp seeds
pinch of sea salt
1tbsp nutritional yeast flakes