For 4 portions


2 carrots

2 parsnips

1 medium size leek

1 medium size onion

2 garlic cloves

½ head of celeriac or 2 celery stalks

¼ tsp of hot pepper or half fresh hot red chile pepper

2 tbs olive oil

1 red pepper

½ medium size pumpkin

1 pint size can pelati tomatoes

1 stalk of thyme

1 stalk of oregano

4 basil leaves

1 bay leaf

salt and pepper



green parsley

nigella seeds 

olive oil

soy or farro or other plant cream

Even though the list seems to be long this soup is not complicated whatsoever. All the freshest root vegetables are combined with pumkin and tomatoes for the delicous, filling and healthy soup. The predominant flavor is the slightly blistered taste of roasted veg, this combined with the sweetness of pumpkin and red pepper, acidity of tomatoes and the heat from hot pepper. The soup is comfort food and is sure to warm you up on cold autumn days. The plant based cream softens the hot taste ever so slightly. Enjoy!

Peel the carrots and parsnips and cut lenghtwise into four. Clean the leeks and cut crosswise into 1 inch (2 cm) slices. Peel the celeriac and cut into big cubes. Cut the onion into fourths. Cut the pepper into big chunks. Cut the pumpkin into thick slices. Leave the garlic cloves  in skins. Cut the hot red chilli pepper in half, remove the seeds. Arrange the vegetables on the baking tray, drizzle with olive oil, season with salt and pepper. Roast in the oven in 200C(375F) for half an hour, untilblistered on the edges. Transfer the vegetables into a big pot, pour over hot water and simmer until the vegetables are soft and tender. Once the veggies are tender add the tomatoes and herbs. Cook for another 30 minutes.  Discard the bay leaf and blitz the soup with a hand held blender, pass through the sieve, pour the soup back into the pot and check for the thickness.  Pour the soup into the bowls, add some plant cream, drizzle with olive oil and sprinkle with nigella seeds. Garnish with fresh herbs.


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