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Roasted Root Vegetable Soup with Seedy Granola

Welcoming back soup season with a big bowl of roots that are roasted with plenty of thyme, cumin and fennel seeds, then blended until creamy and topped with a crunchy savoury seedy granola. High in beta-carotene and minerals to support immunity and gut health – using a homemade chicken stock will not only add a depth of flavour, but ensure a heap more of those added gut benefits. Serve it with a dollop of yogurt, some pickled onion, fresh coriander and crusty bread. This is a supremely comforting, nutrient dense meal that’s perfect for any drizzly day.

Lunch
Dinner
A Little Longer

Serves 5

Prep Time 5 Mins

Cook Time 60 Mins

Ingredients

  • Half a butternut pumpkin, seeds and skin removed, cut into 2cm thick wedges
  • 2 carrots, roughly chopped
  • 1 bulb of fennel, quartered
  • 1 leek, roughly chopped
  • 1 brown onion, roughly chopped
  • 2 sprigs fresh thyme
  • 1 teaspoon cumin seeds
  • ¼ teaspoon fennel seeds
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons extra virgin olive oil
  • 350ml hot chicken stock
  • 250ml boiling water
  • 2cm knob ginger, peeled and minced
  • 3 cloves garlic, minced
  • 20g grass fed butter (or 2 tablespoons extra of olive oil)

Seedy Granola

  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • ¼ teaspoon chilli flakes
  • 2 tablespoons maple syrup
  • 1 tablespoon soy sauce

To Serve

  • Natural yogurt
  • Pickled onion
  • Coriander
  • Crusty bread

Method

  • 1
    Preheat oven to 200 degrees celsius and line two baking trays with greaseproof paper. Place the pumpkin, carrots, fennel, leek, onion, thyme, cumin seeds, fennel seeds, salt, pepper and olive oil onto one tray. Toss well, then place into the oven until the vegetables are soft and caramelised.
  • 2
    Transfer the vegetables to a large pot with the chicken stock, water, ginger and garlic. Bring up to a low simmer and cover. Allow the soup to gently simmer for 10 minutes.
  • 3
    Meanwhile make the granola by combining all ingredients in a bowl. Spread out evenly over the base of a tray, then place into the oven until the seeds turn golden and sticky. Remove and let cool for 10 minutes before breaking up into clusters.
  • 4
    Take the soup off the heat and carefully blend using a stick blender until smooth and creamy. Stir in the butter and a little more salt and pepper to taste.
  • 5
    Serve the soup amongst bowls, topping with a dollop of yogurt, the seedy granola, pickled onion, coriander and some crusty bread if desired.
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