I am a big supporter of cooking using season ingredients! And at the moment, what is more seasonal than soup, pumpkin and apple??
I love soup – and I don’t necessarily see it as a ‘winter’ thing. If you check out my other blog Life is too short to eat lettuce – you will find a good variety of soup recipes. (This isn’t one of those WOW food blogs, be warned, the pics aren’t too hot, but the point is – sharing healthy, easy recipe that everyone can whip up – started it in 2015 already, so there is more than 100+ recipes).
I must admit, the last time I posted on that blog is a good couple of months ago, simply because
1) I am really lazy,
2) I have a very short attention span,
3) I haven’t been eating very healthy recently
Okay, on most days, but then I fall off the wagon over the weekend and at functions – which spoils all my efforts.
Damn you wine.
But I commit to keep trying! 🙂
I will post this recipe on there as well – as soon as I remember the login details! *facepalm*
Anyway! Moving on swiftly!!
Ovenroast at 180C for 45 minutes on a baking tray lined with foil, prepped with non-stick spray:
3 medium apples – cut into wedges. I didn’t peel it because I normally liquidise my soup, not a fan of chunky bits in my soup 😛
500g pumpkin – cut into chunks
1 large onion – peeled and sliced
A generous glug of olive oil
A good sprinkling of salt – at the Fire and Feast Festival I bought some smoked sea salt, amazeballs!
Transfer to a larger saucepan/pot – adding 2 cups of chicken stock (or veggie stock for vegetarian option!), a sprinkling of chili flakes and cinnamon, some white pepper and garlic salt.
Simmer for about 20 minutes – and voila!
Liquidise with stick blender thingy and serve with fresh wholewheat rolls.
I served it with toasted coconut flakes (thank you Woolies!)
The ideal meal to have on #MeatlessMonday!