By plantbaes
Roasted Pumpkin & Cauliflower Soup
5 steps
Prep:15minCook:30min
A simple, comforting soup featuring roasted pumpkin and cauliflower. The recipe also includes a flavorful topping of kale, chickpeas, and sesame seeds.
Updated at: Thu, 30 May 2024 19:16:47 GMT
Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
36
High
Nutrition per serving
Calories665.3 kcal (33%)
Total Fat21.4 g (31%)
Carbs94.9 g (36%)
Sugars23.1 g (26%)
Protein32.4 g (65%)
Sodium640.1 mg (32%)
Fiber19.3 g (69%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat your oven to 350F/180C. Wash and chop the cauliflower and pumpkin into bite-sized pieces. Chop the onions into quarters.
Step 2
Combine the chopped vegetables in a bowl with the oregano, olive oil, salt, and pepper. Cook in the preheated oven for 30 minutes.
Step 3
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.
Step 4
For the toppings: To a pan on medium heat, add the olive oil, chickpeas, garlic, and sesame seeds. Cook for a couple of minutes.
Step 5
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.
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