With July in full swing, the cold is well and truly upon us, and I don’t know about you, but there’s nothing that warms the soul and the tummy like a delicious pot of soup.
The Breeze Auckland’s Jeanette Thomas, famous for her tasty and easy recipes, has done it again, giving us the perfect winter delight that you can enjoy for lunch, dinner, or anytime of the day.
This roasted butternut and kumara soup is also great for anyone wanting to get some extra protein in, as it uses cottage cheese to bring a creamy and smooth feel.
Roasted Butternut + Kumara Soup with Coconut Milk + Cottage Cheese
Ingredients:
1 butternut pumpkin, peeled and chopped
2 medium orange kumara, peeled and chopped
1 leek, sliced (white and light green parts only)
½ onion, roughly chopped
2 cloves of garlic, minced
1 tbsp fresh ginger, grated (or to taste)
1 tsp - 1 tbsp red curry paste (depending on spice preference)
2-3 cups chicken or veggie stock (depending on how thick you want it)
250g tub of cottage cheese
½ tin (about 200ml) coconut milk
Salt and pepper, to taste
Optional: pinch of ground cinnamon, nutmeg, or your spices of choice for roasting veggies
Olive oil for roasting
Instructions:
Preheat oven to 200°C (fan 180°C)
Roast the veggies
Spread chopped butternut and kumara on a large baking tray
Drizzle with olive oil, season with salt, pepper and a pinch of cinnamon or nutmeg if using
Roast for 30-50 mins or until golden and soft
Sauté the aromatics:
In a large pot, heat a little oil over medium heat
Add the onion, leek, garlic, and ginger. Sauté gently for 5–7 minutes until soft and fragrant
Stir in the red curry paste and cook for another minute to bring out the flavours
Combine and simmer:
Add the roasted vegetables to the pot
Pour in 2–3 cups of stock (just enough to comfortably cover the veggies).
Simmer gently for 10 minutes
Whip the cottage cheese:
While the soup simmers, blitz the cottage cheese in a NutriBullet or blender until completely smooth and creamy - like thickened cream
Blend the soup:
Remove the pot from heat
Use a stick blender or regular blender (in batches) to blend the soup until smooth
Stir through the whipped cottage cheese and coconut milk until silky and well combined. (You cannot taste the cottage cheese, it just ups the protein!)
Season with extra salt and pepper to taste
Then simply ladle into bowls, top with a swirl of coconut milk or a sprinkle of chilli flakes if you like a kick. Serve with crusty bread dripping in butter and enjoy!
