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We hope you got insight from reading it, now let’s go back to roast squash and sage soup – vegan recipe. You can have roast squash and sage soup – vegan using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Roast squash and sage soup – vegan:
- Take 2 tbsp of olive oil.
- Get 500 g of squash, peeled and cut into small chunks.
- Prepare of seasoning.
- Provide 1 of onion, peeled and chopped.
- Take 1 stick of celery, chopped.
- Prepare 2 cloves of garlic, peeled and crushed.
- Provide 1 tsp of ground ginger.
- You need 10-12 of sage leaves.
- Take 400 ml of veggie / vegan stock.
- Get 50 g of (2 small servings) cooked grain eg giant couscous or freekeh.
- Provide of To garnish:.
- Prepare of Pumpkin seeds – toasted if you like.
- Prepare of some grated vegan cheese or parmesan.
Steps to make Roast squash and sage soup – vegan:
- Preheat oven to 200C..
- In a bowl mix the squash pieces with 1 tbsp of the oil. Season. Put the squash onto a lined baking tray and roast for about 25 – 30 mins..
- Heat the rest of the oil in a pot. Add the onions and celery and sauté for about 10 mins til they soften and start to become translucent..
- Add the garlic and ginger. Cook for 2 mins..
- Chop 5 or 6 of the sage leaves and add those too..
- Add the roast squash and the stock. Season. Simmer for 5-10 mins. If you want, use a hand blender to make a smooth soup. I usually leave it with the vegetables chunky..
- Fry the remaining sage leaves in a splash of oil. Stir these through the cooked grain you’re using. Add a generous pinch of salt..
- Add the grain/ sage mix to the soup. Serve into bowls; sprinkle with the pumpkin seeds and parmesan if using and enjoy 😋.
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