If you saw my previous post, you know that I have been creating this soup for the better half of the day. It is a lot of work to roast vegetables but there is no doubt that this is the only method to impart the utmost flavour into any soup. I chose to roast butternut squash, carrots, garlic and onions to create a beautifully lush soup which was perfectly complimented with my crispy herb and cheese crackers.
What a divine meal for a gloomy day such as today. What are your favourite soups? I myself am a lover of all root vegetables. So hardy and flavourful, there’s no way that you can go wrong!
Salt & pepper
Freshly grated ginger
Preheat oven to 400
Roast squash, onion, carrot and garlic on a sheet pan after rubbing with avocado oil and seasoning with salt and pepper.
In a pot, mix the water, chicken stock and coconut milk with the roasted vegetables, ginger and curry powder.
Simmer for as long as you can to impart the most flavour.
Blend and enjoy!
Preheat oven to 350
In a mixer, combine all ingredients until a dough ball forms.
Roll out dough thinly between two pieces of parchments and using a pizza cutter, slice the cracker shapes.
Bake for 15 minutes or until desired doneness.
Cool and enjoy!
As a Paleo devotee, my successes and failures are dedicated to leading a healthy Paleo-inspired lifestyle.
Most of my recipes do not include exact measurements because I rely heavily on my intuition when cooking. These measurements also fluctuate depending on how many people you are cooking for and your personal preferences so I invite you to put your own personal spin on any recipes I post.
Please update me with any interesting additions or alterations to my recipes, I am always open to trying new things!
And please post your comments and questions below; especially how the recipe worked out when you try it!
To check out more of Kristin’s recipe’s you can read her blog by clicking HERE.