Soy Division Glasgow
2 tablespoons olive oil
2 white onions – chopped
4 cloves of garlic – grated
Large piece of root ginger – grated
800g butternut squash – chopped
800g sweet potato – chopped
200g carrots – chopped
1 and 1/2 litres of veg stock
Salt and pepper to taste
3 tablespoons of white miso paste
Toasted pumpkin seeds to garnish
This delicious vitamin-packed soup will brighten the darkest days.
Serves: 8
Prep Time: 5 minutes
Cooking Time: 45 minutes
Lightly fry onions, garlic and ginger for 5 mins on a low heat.
Add squash, potato and carrots, stir for a few minutes.
Add stock and salt/pepper to taste.
Simmer for 40 mins until veg are soft.
Let cool slightly then stir in the miso.
Purée till smooth.
Add toasted pumpkin seeds, and serve.
Explore more vegan soup recipes here.
