Vegan Butternut Squash-Parsnip-Cauliflower Curry Soup

Vegan Butternut Squash-Parsnip-Cauliflower Curry Soup

Vegan Butternut Squash-Parsnip-Cauliflower Curry Soup

A very nutritious hearty soup with lots of texture and flavor. This soup is great for a liquid fast, and you can eat it over a couple of days for each meal. It gently cleans out your system, but keeps you full of vitamins and nutrients. I came up with this as I was on a cleanse and extremely bored of the same old same old and I was really craving something healthy, but interesting.

Healthy/Vegan/Gluten free

Serves four

  • ½ butternut sqaush peeled and cut into chunks
  • one whole parsnip peeled and chopped roughly
  • ½ head cauliflower cut into 2” chunks
  • two chopped red chilli
  • one bunch of scallions diced diagonally
  • 2 inch stick of ginger shredded
  • ½ cup fresh green peas
  • 2 handfuls of sunflower seed sprouts (or seeds)
  • one large bunch of fresh coriander chopped with roots
  • 5” piece of ginger grated
  • 3 tablespoons sesame oil
  • 5 cloves of garlic whole
  • 2 cups of vegetable broth
  • 3 teaspoons cumin seeds
  • 2 teaspoons madras curry powder
  • 1 tablespoon Indian chilli powder (to taste)
  • ½ teaspoon cinammon

Preheat oven to 250 degrees.

Take a baking dish and add caulifower and parnsip and 1 tablespoon of sesame oil, cumin seeds, curry powder, chilli, whole garlic and shaved ginger. Roast for ten minutes. Toss, add a tiny bit more sesame oil and add the squash and the remaining spices. Roast another ten minutes. Take a large soup pot and heat up the vegetable broth. In a food processor, blend veggies and coriander roots and then add this mixture to the vegetable broth. Bring to a simmer and season to taste. Cover and simmer on low a couple minutes. Add more broth if desired. Throw in peas and scallions, and cook another two minutes. Top with coriander leaves, sunflower seed sprouts, and a tiny crisscross of sesame oil.

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