The cold weather is coming and this spiced winter soup is perfect to keep you warm and super healthy. You can really get creative with the veggies and spices you add and increase or decrease our suggested amounts of spices depending on your preference.
Half a Butternut or Jap Pumpkin
1 Large Sweet potato
Quarter of a cauliflower
1 white onion
6 cloves of garlic
2 Thai red chilies
Herbs and spices; Vegeta, Cinnamon, cumin, coriander seeds, black pepper, mixed Italian herbs, fresh rosemary to garnish.
In a large pot on low-medium heat, with coconut or olive oil, start by frying the onion, leek, garlic and chili.
Once the onion starts to brown and the mixtures becomes fragrant add the peeled cubed potato and sweet potato. Mix occasionally to evenly fry everything and be sure not to burn the garlic.
Add the diced pumpkin and cauliflower, mix a few more times and add the herbs and spices. Use your personal taste to decide how much of each to add but I use around 1 teaspoon each of the Vegeta, cumin, coriander seeds, black pepper and mixed Italian herbs, and a little more of the cinnamon to give it that nice winter smell and taste. Give it all another quick stir and add boiling water just up to the level of the veggies, not above. You still want to keep it thick, not too watery. Stir occasionally and once the potato and pumpkin are soft enough to break apart with a fork turn off the heat. Use an immersion hand blender to blend everything down in to a nice smooth soup. Add rosemary to garnish and a little cream or sour cream to serve.