This mellow autumnal soup is enhanced by some brazil almond butter and white miso.
Kashmiri chili powder provides a gentle heat. Beware of substituting it with other chili powder, you would need much less!
The crunchy savoury Purebread wild oats muesli sprinkle is optional but adds a little oomph!
Ingredients for Soup:
500 g of butternut ( cubed but not peeled)
500g of kumara (peeled and chopped)
1 teaspoon of kashmiri chili powder( or to taste)
1/2 leek (finely sliced)
2 garlic cloves (minced)
2 tbsp of olive oil
1 tbsp of butter
400 ml of chicken stock ( I used Campbell's salt reduced)
1 small can of coconut milk ( 165 ml)
1 tbsp of white miso
1 tbsp of brazil almond butter ( I used Purebread)
Preheat the oven to 180 degrees C
Toss the kumara and butternut in a mixture of olive oil and kashmiri chili powder
Roast in a single layer in an oven dish for about 20 minutes until soft and browned
In the meantime fry the leek and garlic gently for about 10-15 minutes until soft
Pour over the chicken stock and cook for about another 5 minutes
Add the pumkin and kumara and continue to simmer for another 10 minutes. Add more chicken stock if necessary.
Mix the white miso and brazil almond butter together
Put the soup in the blender with the light coconut milk, and th enmiso and brazill nut butter mixture
Whizz till smooth
Add more chicken stock till the desired consistency is reached
Nice with a savoury walnut and muesli sprinkle
Toast briefly in a frypan:
1/4 cup of purebread wild oats muesli,
1/4 cup of chopped walnuts
1 teaspoon red Chipotle salt ( I used Tio Pablo)
Tio Pablo Red Chilpotle salt is another favourite of mine. This complex spicy Mexican salty condiment includes such ingredients as chilpotle, annatto seed, coriander. lime and juniper berries