JACK-O’-LANTERN SOUP

4 Dishes
45 min

A creamy and comforting vegan soup made with roasted butternut squash, sweet potato and carrot with 3 amazing anti-inflammatory and anti-oxidants spices and decorated with curly seaweed crisps which were the perfect Halloween addition for spooky eyes & mouth effect. What do you think? Also their natural saltiness adds the perfect contrast to the sweetness of this soup. A truly amazing combo! This is the perfect soup for these upcoming cold months and it got the thumbs up from the kids too!

It’s a super creamy soup, perfect for the cold season!

An easy Halloween design which the kids loved!

These are all the veggies which went in the soup!

Recipe details

  • 4  Dishes
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Ingredients

Ingredients

  • 1 sweet potato
  • 1 small butternut squash
  • 1 onion
  • 2 carrots
  • grated fresh ginger
  • fresh rosemary
  • paprika
  • turmeric
  • 1/2 vegetable stock cube
  • 3 glasses of water
  • extra virgin olive oil
  • seaweed crisps (optional)

Instructions

Method

Start by roasting all the veggies cut in big chunks in the air frier or standard oven with some extra virgin olive oil, salt, paprika, turmeric & rosemary at 180 degrees for 10/15 minutes or until golden and soft.
Then transfer in a pan with some freshly grated ginger, 1/2 stock cube and water. Cook for about 10/15 minutes with the lid on, then transfer everything in the food processor at high speed.
Decorate with rosemary & seaweed crisps to create your jack-o’-lantern soup 🎃😄
It was so good! You need to give this recipe a go!

Francesca
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