Roasted Pumpkin & Cauliflower Soup
A simple, comforting soup featuring roasted pumpkin and cauliflower. The recipe also includes a flavorful topping of kale, chickpeas, and sesame seeds.
Servings
Ingredients
Soup
- 1 small cauliflower chopped into florets
- ½ small pumpkin (about 3 cups diced)
- 2 yellow onions
- 2 tsp olive oil
- 1 tbsp dried oregano
- 1.5 cup vegetable stock (low sodium)
- 1 cup soy milk
Toppings
- 0.5 tsp olive oil
- 1 cup kale, chopped
- 2 cloves garlic, minced
- 1 cup cooked chickpeas
- 1 tbsp lemon juice
- 2 tbsp sesame seeds
Instructions
- Preheat your oven to 350F/180C. Wash and chop the cauliflower and pumpkin into bite-sized pieces. Chop the onions into quarters.
- Combine the chopped vegetables in a bowl with the oregano, olive oil, salt, and pepper. Cook in the preheated oven for 30 minutes.
- Once cooked, allow the vegetables to cool down a bit, then add them to your blender along with the veggie stock and soy milk. Blend on high speed until smooth. Heat up on low heat before serving.
- For the toppings: To a pan on medium heat, add the olive oil, chickpeas, garlic, and sesame seeds. Cook for a couple of minutes.
- Add the chopped kale, salt, and pepper to the pan and cook until just wilted (about 1 minute). Stir in the lemon juice. Top your soup with this mixture or enjoy it as a side.
Video
Nutritional Information - Per Serving
Calories 474kcal | Carbohydrates 65g | Protein 23g | Fat 17g | Sodium 757mg | Fiber 18g | Vitamin A 15373IU | Vitamin C 174mg | Calcium 251mg | Iron 7mg