Vegan Butternut Squash-Parsnip-Cauliflower Curry Soup

Serves 4



½ butternut squash 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.

Four Avocados

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