wellbeing reawakened

Winter Solstice has long been a time for communal gatherings and festivities, fostering a connection with nature and community. Enjoy this nutrient-rich soup with your loved ones. It’s packed with Australia’s freshest winter vegetables like pumpkin, leek, carrots and brown onion.

Prep time: 15 mins | Cook time: 40 – 50mins | Serves: 6 - 8

ingredients:

• 2 cups kent pumpkin, cubed
• 1 medium sweet potato, peeled and cubed
• 3 medium carrots, peeled and chopped
• 1 leek, washed and cut into 1cm chunks
• 1/2 brown onion, diced
• 2 garlic cloves, crushed
• 1 tin of coconut milk
• 1 tin of coconut cream
• 2 tbsp of tomato paste
• 500ml chicken bone broth
• 2 tsp of ground turmeric
• 1 tsp of freshly grated ginger
• 1 tsp of cinnamon
• Extra virgin olive oil to cook
• Salt and pepper to taste

method:

1. Preheat the oven to 180 C.
2. Line 2-3 baking trays with baking paper, and place the pumpkin, sweet potato, carrot, onion, garlic and leek onto the lined trays. Drizzle the vegetables with olive oil before sprinkling the cinnamon over the top. Mix well with your hands, and then bake in the oven for 20 - 30 minutes, or until the vegetables are soft.
3. Once the vegetables are cooked, add them to a large pot. Place the pot over medium heat and add the coconut milk, coconut cream, and chicken bone broth to the vegetable mix. Add the ginger, and turmeric, and season with salt and pepper. Stir well and leave the soup to simmer for 20 minutes.
4. To finish, blitz the soup mixture until it's a smooth consistency.