vegan soup

This roasted butternut squash soup is deliciously nourishing. The warmth of fresh ginger adds a lovely kick to the sweet base of coconut and squash. Ingredients: 1 litre of water salt and pepper 3 tbsp olive oil 3 tbsp of tamari 1 tbsp of red curry paste 2 tsp of freshly grated ginger vege stock for 1 litre fresh herbs (coriander or parsley) 1 red onion 1 clove of garlic 1 medium butternut squash ½ cup of long grain white rice 400g of Raglan Food Co coconut yoghurt - Natural Greek-Style Method: Preheat oven to 180 C and line a large tray with baking paper (or use a non-stick tray). Peel pumpkin and cut into even-sized chunks. Place on [...]