Pumpkin Carrot & Coriander Soup

Pumpkin Carrot & Coriander Soup

This soup glows with nutritional goodness and you eat with the seasons for it prizes Autumnal vegetables at their best. I call this one my sunshine soup bowl.

The Creation

  1. Prepare all the vegetables, leave the skin on the pumpkin/squash as once cooked this will blend down to smooth consistency.
  2. In a large saucepan melt the coconut oil over a medium heat.
  3. Add the leek, celery & courgette and cook until soft.
  4. Add the garlic and ginger, cook for a few minutes.
  5. Add the pumpkin & carrot saute for a few minutes.
  6. Boil a kettle and measure out 1 litre of water, add 1 tsp. vegan bouillon, mix and pour to cover the vegetables, if vegetables quite bunched together add a little more water*.
  7. Bring to the boil and then simmer for 20mins until the carrots are soft.
  8. Blend with a hand-held blender or high speed blender until smooth.
  9. Chop fresh coriander and add a generous handful to each soup bowl before serving.
  10. Keep refrigerated, will last 3-4 days in the fridge in an airtight container, or freeze once cooled.

*NB can always add a little water once blended together at the end if too thick.