Roasted Winter Vegetables Soup "Capuccino Style"

Winter vegetables are not only healthy but also good for our planet as we just have to buy it at local producers on the market.

My personal recipe is made with butternut squash, pumpkin and onions (all organic) but instead of adding whipping cream, I use coconut milk instead.

Try it and you'll see it's delicious!


Preparation time : 30 minutes - Baking time : 1 hour

INGREDIENTS (6 serving)

1 small organic butternut squash
500g organic pumpkin
400g organic carrots
2 garlic cloves + 1 red onion
¼ tsp paprika + ¼ tsp cumin powder
1 liter of chicken stock
200ml coconut milk
1 fresh goat cheese
40g sunflower seeds 
A pinch of chili pepper
Salt and ground pepper
Olive oil
Rosemary

DIRECTIONS
  1. Preheat the oven to 400°F.
  2. Wash the vegetables under clear water, cut the squash in half without peeling it, remove the seeds and then cut them into pieces. 
  3. Wash, peel and slice the carrots. Peel the onion, cut it in quarters. Crush the garlic cloves.
  4. Cover a baking tray with parchment paper. Put the vegetables on the tray. Drizzle olive oil (2 to 3 tbsp). Sprinkle the spices, rosemary. Season with salt and ground pepper.
  5. Combine to rub all vegetables with oil and spices. Bake 30 minutes at 400°F. Lower the temperature to 340°F for 30 more minutes. Cool at room temperature
  6. Prepare the chicken stock. Mix the carrots with onion, garlic (without the skin) and the flesh of the squash. Add the stock and coconut milk. If your blender is a not bit enough, do this in 2 steps. It's a fairly thick soup, it's up to you to add more stock and coconut milk according to what you like.
  7. Prepare goat cheese quenelles using 2 teaspoons.
  8. In a pan, sauté the seeds with olive oil and salt for a couple of minutes over medium heat. 
  9. Serve the soup in individual bowls. Top with goat cheese, seeds and a pinch of chili pepper.

ENJOY !

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