Roasted Sweet Potato and Pumpkin Soup
500g orange sweet potato, peeled, cut into 3cm pieces
500g butternut pumpkin, cut into 3 cm pieces
1 bunch of spinach, chopped into small pieces (or tear into pieces)
1 medium brown onion, cut into wedges
2 garlic cloves, peeled
2 Tbsp olive oil
2 Tbps maple syrup
1 litre pure vegetable stock
1 cup light sour pure cream (or unsweetend Greek yoghurt)
1 Tbsp chopped fresh oregano leaves
Pink Himalayan salt flakes, to season
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Reheat oven to 180°C/160°C fan-forced. Place potato, pumpkin, onion and garlic in a large roasting pan. Drizzle with olive oil and toss to coat. Season with salt and pepper. Roast for 25 to 30 minutes or until golden and tender.
When done, place in a large saucepan. Add stock and spinach . Bring to the boil over medium-high heat. Reduce to medium-low and simmer for 20 minutes . Remove from heat. Set aside to cool for 5 minutes.
Blend in pan until smooth and return to low heat. Stir in 3/4 cup light sour cream or Greek Yohurt. Cook, stirring, for 2 minutes or until heated through. Ladle into bowls.
Sprinkle with parsley or oregano (or an extra dollop of yoghurt). Serve with crusty rye bread and enjoy!