Leftover Vegetable Soup
A simple nourishing soup of a few leftover vegetables, with apple, ginger and cashews
Servings: 2 people
Ingredients
- 1 small brown onion, peeled and chopped
- 1 carrot, washed and chopped
- 1 small buttternut pumpkin, peeled and cubed (about 1 cup) save the seeds to roast
- 1 red apple, washed and chopped
- 1 small knob of ginger, grated (about 1 tbsp)
- 1/2 cup cashews
- 2 cups vegetable stock
- 2 tbsp olive oil
- salt and pepper
Instructions
- Heat the olive oil in a medium saucepan, add the onion, ginger and a pinch of salt. Cook over a medium heat for about 5 minutes until soft and fragrant.
- Add the pumpkin, carrot, apple and cashews stir into the onion mixture. Cook for another 1 to 2 minutes.
- Add the vegetable stock, bring to the boil, then turn down to a simmer, and cover. Cook the soup for about 20 minutes until the carrot and pumpkin are soft when pierced with a knife. Remove from the heat.
- Allow the soup to cool for 10 minutes, then puree wirh a handheld blender. Season to taste and garnish with roasted pumpkin seeds.
Roasted Pumpkin Seeds
- While the soup is cooking, preheat the oven to 180°C (160°C fan-forced) and line a baking tray with baking paper.
- Rinse the pumpkin seeds of their flesh and pat them dry. Lay them out flat on a tray and sprinkle with a little sea salt. Roast them for about 10 minutes until golden brown.
Notes
The soup will keep in the fridge for up to 3 days. It is suitable to freeze.
The roasted pumpkin seeds will keep in an airtight container for up to a week.