AuthorBarneyCategoryGluten Free, Soup, Starters & Sides, Vegan, VegetarianA hearty Roasted Squash, Beetroot and Chard soup, with our Roasted Pepper Paste and a drizzle of our Splendidly Citrussy Lemon Olive Oil.
Peel and chop the squash and beetroot into chunks, rub in a little olive oil and roast in the oven until soft. The seeds of squash can also be roasted and eaten - add to a separate tray and bake until browned and crisp (setting aside once cooked).
Wash the chard and add into a large pan with a cup of boiling water then boil for a few minutes until stalks are soft.
Either use a hand blender to blend in the pan, after adding in the roasted squash and beetroot, or transfer everything carefully to a blender and blitz. Heat again if needed. Add salt to taste.
Serve, and lightly stir in the red pepper paste to create a nice swirl.
Sprinkle over the roasted seeds, chop and add the spring onion (or use chives, fried onion etc).
Drizzle over the Lemon Olive Oil, sprinkle with sesame seeds and a grate of pepper.
Enjoy with a slice of fresh bread or toast.
Ingredients
Directions
Peel and chop the squash and beetroot into chunks, rub in a little olive oil and roast in the oven until soft. The seeds of squash can also be roasted and eaten - add to a separate tray and bake until browned and crisp (setting aside once cooked).
Wash the chard and add into a large pan with a cup of boiling water then boil for a few minutes until stalks are soft.
Either use a hand blender to blend in the pan, after adding in the roasted squash and beetroot, or transfer everything carefully to a blender and blitz. Heat again if needed. Add salt to taste.
Serve, and lightly stir in the red pepper paste to create a nice swirl.
Sprinkle over the roasted seeds, chop and add the spring onion (or use chives, fried onion etc).
Drizzle over the Lemon Olive Oil, sprinkle with sesame seeds and a grate of pepper.
Enjoy with a slice of fresh bread or toast.