Pumpkin, Sweet Potato & Carrot Soup
Ingredients:
splash of organic, cold pressed avocado oil
1/2 a large sweet potato
500g of pumpkin
2 carrots
1/2 an onion, finely chopped
3-4 cloves of garlic, crushed and chopped
1 thumb-sized piece of ginger, grated
1 tomato, chopped
1 tsp turmeric powder + black pepper
1/2 tsp mustard powder
1/2 tsp cumin powder
1/2 tsp cinnamon powder
sprinkle of cayenne pepper
2 tbsp vegan kimchi (optional, not completely necessary but definitely worth it if you have it available)
2 tbsp apple cider vinegar (ACV)
2 tbsp coconut aminos or sprinkle of salt
3c of coconut water
3-4 cups of water + more if needed
1c button mushrooms, sliced
1 can of unsalted chickpeas, drained and thoroughly rinsed, or dry chickpeas soaked for +8hrs, cooked and strained.
1 punnet of cherry tomatoes
bunch of broccolini, chopped to liking.
2-3c of spinach
Cashew Cream:
1/2c raw cashews, soaked in hot water for 10-15 minutes
1/2 tsp garlic powder
splash of coconut aminos and apple cider vinegar
1/2c coconut water
1/2c dairy-free milk
Method:
Pre-heat a large pot, add in the oil, garlic, onion, tomato, coconut aminos/salt, ACV, and spices, allow to brown, add a 1/4c of water as it starts to dry out.
Add pumpkin, sweet potato, carrot, and kimchi with the coconut water and water, ensure that the water is covering all vegetables and there is room for movement. Bring to boil, then place the lid on top and bring to a medium simmer, leave for 20-25 minutes to cook the veg.
Check if the veg is cooked through, take off heat, blend until smooth with either a blending stick or a blender (if using a blender, let the soup cool a bit before so no heat causes food explosions).
(If using a blender) Pour soup back into the pot and place back on a low heat., add the mushrooms, chickpeas and more liquid if needed, cook for another 5-10 minutes. While this is cooking, make the Cashew Cream:
Drain the cashews, place into a blender with all ingredients and blend until smooth, add more liquid if the consistency is too thick.
Add a 1/4 of the Cashew Cream, cherry tomatoes, broccolini, and spinach in the last 5 minutes of cooking.
Portion into a bowl, drizzle Cashew Cream on top with some kimchi, sesame seeds and chilli flakes.