Roast squash and sage soup - vegan

This is a mellow, warming soup. The grains make it a bit more substantial and add some texture. #vegetarian #vegan #healthy
Roast squash and sage soup - vegan
This is a mellow, warming soup. The grains make it a bit more substantial and add some texture. #vegetarian #vegan #healthy
Steps
- 1
Preheat oven to 200C.
- 2
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.
- 3
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.
- 4
Add the garlic and ginger. Cook for 2 mins.
- 5
Chop 5 or 6 of the sage leaves and add those too.
- 6
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.
- 7
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.
- 8
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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