Grilled butternut Soup with parsnip and oatmeal cream

Nothing better to get warm than a nice bowl of soup. I offer you a delicious seasonal recipe with grilled butternut and parsnip. You can replace the oat cream with coconut milk if you like. You can also add chilli powder to give it an extra boost.

This soup is naturally gluten-free (depending on the oat cream), seasonal, local, full of flavor and delicious. If you buy an organic butternut, you don’t need to peel it! The skin becomes tender during cooking and it saves time.

Grilled butternut Soup with parsnip and oat cream

This soup is perfect during fall and winter. With its spicy hint and oat cream that makes it unique and irresistible. Ideal to eat with bread or crackers (gluten free if applicable).

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Mode cuisineEmpêche ton écran de s’assombrir

Coût approximatif : €4

Imprimer Partager Pin Recipe

Préparation 10 mins

Cuisson 30 mins

Temps total 40 mins

Type de plat Accompagnement / Side dish, Plat principal / Main dish, Soupe / Drink / Soup

Influence Européenne / European, Méditéranéenne / Mediteranean

Portions 3 portions

Calories 304 kcal

Equipment

• Cutboard
• A knife
• Blender puissant
• A large pot / Cocotte

Ingredients

  

1x2x3x

Grilled veggies

• 600 g butternut medium size
• 200 g pumpkin ¼ of a medium
• 2 parsnips
• 1 tsp cumin
• 1 tbsp olive oil

Broth

• 600 ml vegetable broth
• 400 ml water
• 1 onion
• 2 garlic cloves
• 2 tbsp Garam Masala
• 150 ml oatmeal cream
• Salt and pepper

Instructions

 

• Preheat the oven to 180°C on hot air function.
• Cut the butternut, pumpkin and parsnip into pieces and place on a baking sheet.
• Sprinkle it with the cumin and olive oil, try to cover all the pieces.
• Bake for 30 to 40 minutes, until the squash pieces are tender.
• Put a little water (or a little olive oil or vegetable butter) in a pan and add chopped onion. Let simmer for a few minutes.
• Add the crushed garlic, Garam Masala and vegetable broth. Bring to a boil.
• Put the butternut, pumpkin, parsnip and liquid from the pot into the blender*. Mix until a homogeneous mixture is obtained.
• Add the cream and mix for a few more seconds.
• Pour the soup you obtained into the pot, adjust the seasoning and bring to boil.
• To serve, I saved some cream to dress the soup as well as some coriander and squash seeds.
• Store in the fridge for up to 4 days or in the freezer for up to 1 month.

Notes

Blender: make sure that the blender can contain and mix hot liquids. This is usually the case for those with a glass container.
When you don’t have a blender/a blender for hot liquid: simply put the grilled vegetables in the pot and mix with a hand mixer.

Nutrition

Serving: 1portionCalories: 304kcalGlucides: 55gProtein: 5gGraisses: 9gGraisses Saturées: 1gSodium: 829mgFibre Alimentaire: 11gSucres: 15g

Les valeurs sont calculées avec un convertisseur en ligne et sont données à titre indicatif. Elles varient en fonction des ingrédients que tu utilises.

Temps de conservation Up to 3 days

Congélateur? Yes, up to 1 month

As-tu réalisé cette recette?Mentionne-moi sur Instagram @vegandfred & #minimalistvegan!