Name: Roast Veggie Winter Soup
Total time: 50 min
Yield: 4-6
Ingredients: 1 tbsp olive oil; 1.25kg pumpkin, chopped; 380g sweet potato, peeled and chopped; 2x small red onions, peeled and quartered; 2 small red capsicums, chopped into big chunks; 6 garlic cloves; 4 cups veggie stock; 4 tbsp Cocobella Natural Coconut Yoghurt; ½ tsp ground cumin; 2 tsp smoked paprika; 1 tsp ground cinnamon; 1-2 tsp salt to taste; Coriander leaves; Coconut yoghurt; Dukka; Pepper; Croutons; Coconut Chips

Ingredients

1 tbsp olive oil
1.25kg pumpkin, chopped
380g sweet potato, peeled and chopped
2x small red onions, peeled and quartered
2 small red capsicums, chopped into big chunks
6 garlic cloves
4 cups veggie stock
4 tbsp Cocobella Natural Coconut Yoghurt
½ tsp ground cumin
2 tsp smoked paprika
1 tsp ground cinnamon
1-2 tsp salt to taste

Toppings:

Coriander leaves
Coconut yoghurt
Dukka
Pepper
Croutons
Coconut Chips

Method

Preheat the oven to 180°C and place the chopped pumpkin, chopped sweet potato, red onions, red capsicums, and garlic cloves onto the baking tray. Coat lightly with salt and olive oil then place in the oven for 20-30 minutes.
Place the roasted vegetables into a large pot with the 4 cups of veggie stock and let the vegetables cook for 3-5 minutes. Add the coconut yoghurt, cumin, paprika, cinnamon and salt. Using a stick/immersion blender, blend the contents. Add more liquid to suit desired consistency.
Top with coconut yoghurt, coriander leaves, dukka, cracked pepper, croutons and coconut chips. Serve hot and enjoy!