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Roasted Vegetables Cream Soup

Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4 people
Calories: 202kcal
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Ingredients

  • 250 gr sweet potato
  • 300 gr butterscotch pumpkin
  • 1 tsp thyme
  • 1 tsp rosemary
  • 3 cloves garlic
  • 0.5 tsp ground coriander
  • 1 red onion
  • 300 ml water
  • salt and pepper for taste
  • pinch of ginger
  • 200 ml coconut milk
  • Olive oil

Instructions

  • Peel sweet potatoes and butterscotch and cut them into strips.
  • Peel the onions and cut into eighths.
  • Peel the garlic.
  • Put everything on a baking tray covered with baking paper.
  • Sprinkle with herbs and sprinkle with olive oil.
  • Bake for 15-20 minutes at 170 degrees C/338 degrees F
  • We are making sure that the vegetables do not burn.
  • When the vegetables are baked, put them in a pot, pour coconut milk and water and blend.
  • Boil it all.
  • Season with salt and pepper.

Nutrition

Calories: 202kcal | Carbohydrates: 26g | Protein: 3g | Fat: 11g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 49mg | Potassium: 640mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16865IU | Vitamin C: 21mg | Calcium: 81mg | Iron: 3mg