After a few days of excessive junk food over the holiday period my body is really craving some cleaner foods. That’s where this soup comes in. Soup is such an easy way to get your veggies in. Add some potatoes or cashews and you get a thick, creamy texture that really makes this feel like a hearty meal.
Soup is so easy to make, has endless possibilities and it’s a warm and comforting dish to have, especially on chillier evenings. Too cold for a smoothie? Have soup!
With no chewing involved, soup is great for the baby as well! My son really enjoyed this soup, putting forth a lot of effort into getting every last drop! I am now wondering why I haven’t been making more soups for him.
ROAST, BLEND, & SERVE
For this soup, I pre-roasted some butternut squash and red pepper as I find that roasting them really brings out their flavour. The rest of the ingredients just went straight into the blender, raw, and were blended until warm.
If you don’t have a high-speed blender that can cook, just blend until smooth then transfer to a pan and heat the soup that way.
CASHEW SOUR CREAM
I blended up some cashew sour cream with the soup and then added a nice chilled dollop on top afterwards. The cashew sour cream adds to the creaminess of the soup but it is perfectly fine without.
If you try this soup leave a comment, rate it, and if you post a picture on instagram tag it #thejollyrabbit – I would love to see it!
Easy, creamy, healthy, and delicious soup!
- 1 butternut squash, roasted
- 1 red pepper, roasted
- 150 g tomatoes
- 1 tbsp fresh turmeric
- 500 mL veg stock
- 1/2 tbsp oregano
- 1 tsp onion powder
- salt & pepper to taste
Add all ingredients to a blender.
Blend until smooth and heated.
- Blend in cashews (or cashew sour cream) for a thicker soup.