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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Curried butternut and coconut soup

Curried butternut and coconut soup

Servings: 4

Ingredients

4 cups butternut, chopped
2 tbsp NOMU Extra Virgin Olive Oil
2 tsp NOMU Sweet Rub
2 leeks, finely chopped
2 cloves garlic, thinly sliced
1 tbsp NOMU Indian Rub
1 x 400ml tin coconut milk
10ml NOMU Vegetable STOCK, dissolved in 400ml hot water
Juice of 1 lime
NOMU Sea Salt, to taste

Directions

Preheat the oven to 180°C.

In a roasting tray, toss the butternut with some Olive Oil and NOMU Sweet Rub until well combined. Place in the oven and roast for 45 minutes until cooked through and slightly caramelised.

In a large pot, fry the leeks and garlic in a glug of Olive Oil until soft and fragrant. Add the NOMU Indian Rub and roasted butternut and sauté for a further 5 minutes. Finally, add the coconut milk and vegetable stock, and allow it to simmer for 20 minutes.

Purée the soup, add the lime juice and season to taste. Serve with Naan bread or poppadoms.

 

* Recipe and photography by Alida Ryder of Simply Delicious

Ingredients

4 cups butternut, chopped
2 tbsp NOMU Extra Virgin Olive Oil
2 tsp NOMU Sweet Rub
2 leeks, finely chopped
2 cloves garlic, thinly sliced
1 tbsp NOMU Indian Rub
1 x 400ml tin coconut milk
10ml NOMU Vegetable STOCK, dissolved in 400ml hot water
Juice of 1 lime
NOMU Sea Salt, to taste

Directions

Preheat the oven to 180°C.

In a roasting tray, toss the butternut with some Olive Oil and NOMU Sweet Rub until well combined. Place in the oven and roast for 45 minutes until cooked through and slightly caramelised.

In a large pot, fry the leeks and garlic in a glug of Olive Oil until soft and fragrant. Add the NOMU Indian Rub and roasted butternut and sauté for a further 5 minutes. Finally, add the coconut milk and vegetable stock, and allow it to simmer for 20 minutes.

Purée the soup, add the lime juice and season to taste. Serve with Naan bread or poppadoms.

 

* Recipe and photography by Alida Ryder of Simply Delicious

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