Immune Boosting Turmeric & Autumn Squash Soup

Author: Indigo Herbs

Immune Boosting Turmeric & Autumn Squash Soup

This is a fiery yet sweet vegan squash soup that’s perfect for cold autumn days. Smooth and satisfying and of course packed with immune-boosting spices to protect you from winter illness.

Containing the Queen of The Spices – Turmeric – known for its powerful antioxidant qualities and topped with vegan cashew nut cream. Truly nourishing.

Total Time: 1 hour

Servings: 6

Rating:  

Total Time: 1 hour

Servings: 6

Ingredients

Method

Ingredients

(Servings: 6)

  • For the soup:
  • 0.16666666666667 0.16666666666667 Tbsp coconut oil
  • 0.16666666666667 0.16666666666667 large white onion (chopped)
  • 0.66666666666667 0.66666666666667 cloves garlic (chopped)
  • 33.333333333333 33.333333333333 g carrots (roughly chopped)
  • 33.333333333333 33.333333333333 g sweet potato (peeled and roughly chopped)
  • 83.333333333333 83.333333333333 g butternut/ pumpkin/seasonal squash (peeled deseeded and roughly chopped)
  • 0.33333333333333 0.33333333333333 tsp turmeric powder
  • 0.33333333333333 0.33333333333333 tsp ginger powder
  • 0.041666666666667 0.041666666666667 tsp black pepper powder
  • 0.083333333333333 0.083333333333333 tsp fine pink Himalayan salt
  • 0.16666666666667 0.16666666666667 tsp veg stock/ bouillon powder
  • 200 200 ml boiling water
  • For the cashew cream:
  • 16.666666666667 16.666666666667 g pre-soaked cashews
  • 8.3333333333333 8.3333333333333 ml plant milk
  • 0.16666666666667 0.16666666666667 Tbsp nutritional yeast
  • pinch of salt and pepper
  • pumpkin/sesame seeds to serve

Method

  1. Soak the cashews a for approx 6 hours before for cashew cream.
  2. Pre-chop all the veg so that everything is ready.
  3. Heat coconut oil in large saucepan on a low heat until melted then add the onion. Stir for 5 mins until starting to go transparent. Add the garlic & salt and fry for another few mins.
  4. Fill the kettle with water and set to boil.
  5. Next add all the powdered spices and keep stirring as blending in with the onion and garlic.
  6. Next add all the chopped veg.
  7. Give it a quick stir to coat with all the spices then top up the pan with 1.2 litres of boiling water & veg stock.
  8. Increase the heat to a medium heat and cook, ideally with a lid on, for 25 mins.
  9. In the meantime, to make the cashew cream, drain the cashews and place in a blender with the plant milk, salt, pepper and nutritional yeast, blend until smooth, adding a touch more milk if not desired consistency.
  10. When the large chunks of veg are soft. Remove from the heat and leave to cool for 5 mins before blending (ideally with a hand blender as hot soup inside a smoothie type blender can be a disaster!)
  11. Serve with the cashew cream drizzled on top or stirred in as desired.
  12. Served here with bread or crackers of your choice

Written by

Indigo Herbs

Trading since 2004, Indigo Herbs prides itself on bringing customers a wide range of premium quality, nutritionally rich organic superfoods, high-quality herbal powders, aromatherapy oils and loose herbal teas.

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