Part 5/10:
Roasted Vegetable Harvest Soup: Perfect for Cold Days
The third recipe is a warming, autumn-inspired roasted vegetable soup, featuring a medley of sweet squash, carrots, onions, garlic, jalapeño, and bell pepper.
Preparation Process:
Vegetables are chopped and tossed with oil and spices (cumin, paprika, salt, pepper), then roasted at 180°C/350°F until tender.
While roasting, optional roasted squash seeds can be prepared as a crunchy topping.
Final Steps:
Once roasted, vegetables are transferred to a pot with coconut milk and vegetable stock, then blended until smooth. The vibrant, comforting soup is finished with fresh thyme, roasted seeds, and coconut cream, making it as visually appealing as it is delicious.