Roasting the vegetables adds a wonderful sweet caramelised flavour to this soup and makes it incredibly simple. Packed full of beta carotene, garlic and ginger this is a fabulous anti-inflammatory, immune supporting soup. Adding the hemp pesto provides essential omega 3 fats. You can make this low FODMAP by omitting the garlic and onion and use garlic infused olive oil for extra flavour.
Difficulty – Easy
Time – Preparation Time 15 minutes, Cooking time: 45 minutes
Serves –Â 4
This is a fabulous dish for skin health being rich in antioxidants including carotenoids. The addition of silken tofu adds protein.
Adding silken tofu to soups is an easy way to add plenty of protein as well as giving the soup a wonderful creamy taste,
1 red onion, cut into wedges (omit if low FODMAP)
3 garlic cloves peeled and left whole (omit if low FODMAP)
1tsp root ginger, peeled
1 butternut squash, about 750g, peeled, seeds scraped out and cut into 2.5cm cubes
1 medium sweet potato, peeled and cut into chunks (200g)
3tbsp olive oil or garlic infused olive oil
1 tsp. ground cinnamon
300g silken tofu
700ml vegetable stock
Sea salt and freshly ground black pepper
Hemp Sprinkle
30g shelled hemp seeds
pinch of sea salt
1tbsp nutritional yeast flakes
Nutrition per serving 292kcal, Fat 13.8g, Carbohydrates 26.9g, Protein 12g
