Monday 7th November 2016
Today’s Guest Post is from the lovely Ruth of Pretty Little Gym Addict sharing with us her yummy Autumn recipe.
Such a simple recipe for a warm meal in the autumn months. It may not look very appealing but tastes lovely with a nice kick to warm you up.
1/2 Pumpkin cubed
2 Sweet Potatoes cubed
2 Large Carrots cubed
1 Large White Onion
1 Litre of vegetable stock
1/2 red chilli
2 tsp. turmeric
2 tsp. cumin
2 tsp. mild chilli powder
1 tbsp. vegetable bouillon
Firstly chop up your root vegetables.
Place the pumpkin, sweet potato and carrot on a baking tray, drizzle with olive oil and season.
Roast in the oven at 180 degrees for 35 minutes or until soft.
While the veg roasts in the oven, brown off the onions in a large saucepan, once golden add the chilli, turmeric, cumin and chilli powder, stir and let the onions soak in the spices. This should smell amazing.
After 2-3 minutes add the vegetable stock.
Once the veg is roasted add it to the vegetable stock, with vegetable bouillon and let simmer for 30 minutes.
Blitz the soup with a hand blender and serve with some crusty bread.
Perfect on a cold afternoon!
You can find out more about Ruth here:
Facebook: Ruth Bracegirdle