10 Oct Harvest Vegetable Soup

Don’t let your leftover veggies go to waste – whip up this simple seasonal soup!

Ingredients

• Leftover roasted vegetables
• 1 can of full fat coconut milk
• 2 tsp of vegetable bouillon paste
• 2 cups of pumpkin puree
• 1 tbs coconut oil
• 2 cups of water
• A few slices of spelt or gluten-free bread

Herbs to taste:

• Herbamare
• Cinnamon
• Cumin
• Nutmeg
• Onion powder
• Garlic powder
• Salt & Pepper

Directions

1. Roast the spices in the pan for a few minutes till brown. Add the coconut oil, bouillon & water. When almost boiled, add pre-roasted veggies and leave lid on.
2. Heat a skillet, using your preferred oil and add garlic & onion powder. Cut up the bread into cubes and stir in skillet till coated evenly. Leave in pan, stirring occasionally until reaching crouton consistency.
3. Add pumpkin puree & coconut milk to the veggies and stir. Blend together or leave chunky.
4. Sprinkle plain goat’s cream cheese and the croutons and enjoy!

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