by Francesca
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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  • 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)
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!
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