Beetroot and Pumpkin Warming Winter Soup
Serves: 4-6
 
Ingredients
  • 2 medium beetroots
  • 1 small pumpkin*
  • 1 head of broccoli (I used purple broccoli)
  • 1 red onion, quartered
  • 4 cloves of garlic, unpeeled
  • 1 thumb sized piece of ginger
  • 1 teaspoon paprika
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • 1 large handful kale leaves
  • 500ml broth or water
  • Oil, butter, or ghee, for cooking
Instructions
  1. Scrub the beetroot skin clean or peel it off, then slice into 2cm chunks, doing the same with the pumpkin. Wash and chop the broccoli into florets.
  2. Toss beetroot, pumpkin, broccoli, onion, garlic, and spices along with a good glug of your oil of choice. Place in a preheated oven at 175ºC | 350ºF and roast for 25-30 minutes, tossing once halfway through.
  3. Remove from the oven and place in a pan with the kale and broth or water and bring to a simmer. Use an immersion blender and blend until smooth - alternatively you can (carefully) add to a blender and blend.
  4. Serve hot!
Notes
*Use one that you can preferably eat the skin, such as carnival, acorn, sweet or hokkaido
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/purple-winter-soup