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Ingredient
Roasted Butternut Soup
Introduce
Ingredient
4 cloves
Garlic, peeled
30 ml
Olive Oil
10 ml
dried Rosemary
250 g
Cherry Tomatoes
400 ml
Tomato Juice
1000 ml
Chicken Stock
250 ml
Orley Whip
10 ml
Salt
1 ml
ground Black Pepper
3 ml
ground Cumin
5 ml
Tandoori Masala
3 ml
ground Coriander
Cooking instructions
* Step 1
Preheat oven to 200°C
* Step 2
Place Butternut, Onions, Potatoes and Garlic in a baking tray. Toss with Olive Oil and Rosemary. Bake in oven for 45 minutes to an hour.
* Step 3
Transfer everything in the baking tray to a large Dutch Oven and add Tomatoes, Tomato Juice and Stock and bring to a boil.
* Step 4
Reduce the heat, cover and simmer for 30 minutes or until all the vegetables are soft.
* Step 5
Add Orley Whip and all the spices to the casserole. Puree the soup with a stick blender or in batched in a food processor.
* Step 6
Return to stove to and simmer for a further 10 minutes. Remove from heat. The soup can be served hot or cold.
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1. Start Small
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