Here is a bright and pretty meal to perk up a dull grey January. A golden soup of roasted squash richly flavoured with garlic, paprika and a little Za’atar spice.
It is a simple soup to make – roast up the squash with some garlic and onion then blitz into a thick soup.
We add vibrant colour and the crisp crunch of raw candy cane beetroot, laying slivers of the pickled pink vegetable on a spoonful of blended avocado, tahini and coconut yoghurt. The latter is a smooth, delicate vegan cream that would also work well as a base for vegan mayonnaise or salad dressing.
The Thermocook is a Thermomix style device, that can chop, blend, knead and cook in one pot.
We will gather our thoughts on the new device over a couple more recipe and blog posts. It is a versatile piece of kit but there is a learning curve. It has the potential to reduce the washing up by combining cooking steps in one vessel. However cooking a meal in just one container takes a little planning and getting into the right mentality. Potentially useful but more to come on that.
We have given instructions for stove top as well as thermocook / thermomix preparation of the soup.
- 1 medium butternut squash
- 2 teaspoons olive oil
- 1 bulb of garlic
- 1 small red onion
- 2 teaspoon za'atar
- half teaspoon paprika
- salt and pepper
- 500 ml vegetable stock
- 1 candy beetroot (or normal beetroot)
- 50ml white wine vinegar
- 50ml sugar
- 1 star anise pod
- 1 clove
- quarter teaspoon peppercorns
- 1 small avocado
- 1 tablespoon tahini
- 1 teaspoon lime juice
- Preheat oven to 200DegC
- Cut the squash in half, brush with olive oil.
- Peel the garlic and onion. Chop the latter into wedges then scatter both around the halves of squash.
- Dust the vegetables with za'atar, paprika, salt and pepper then roast for 30 minutes until the squash is just cooked (a knife passes into it easily).
- In a small pot, heat the vinegar, sugar, anise, clove and peppercorns until the sugar is dissolved.
- Peel and thinly slice the beetroot.
- Pour the pickling solution into a sterilised glass container then tip in the beetroot.
- When the vegetables are done, remove from oven and slice the peel away from the cooked squash.
- If you have a thermocook, place the squash, garlic, onion and stock into the thermocook and use the soup programme to blend and cook the soup.
- If you are making this soup in a pan, heat a teaspoon of olive oil in a medium saucepan.
- Add the roasted vegetables, and then the stock. Bring to a simmer and cook for 20 minutes on a low hear.
- Use a stick blender to break down the vegetables into a smooth soup.
- To make the cream, blend the avocado with the tahini, coconut yoghurt and lime juice.
- Serve the soup garnished with a generous spoon of the cold cream with matchstick thin pieces of beetroot.
Here are some more vegan soup ideas
Root vegetable soup from Eats amazing
Sweet potato walnut and sage soup from Hedgecombers
Tomato soup with Aubergine croutons from Friends, Family, Food
Kale Soup from Fab food 4 all
Parsnip, Carrot and lentil soup from Tinned Tomatoes
Broccoli and coconut soup from Food to Glow
Cauliflower leaf, miso soba soup from Veggie Desserts
Disclosure – we were provided with a Thermocook by Froothie to review and create recipes. The link to the site is an affiliate code but the opinions we expressed are our own.