It’s a great idea to have soup on your weekly meal planner when you are trying to lose weight.
Not only is it budget friendly, it also allows you to pack in a load of healthy vegetables into the one meal.
This soup recipe is a little different, as it asks you to roast the veggies before bringing it all together in the blender.
Roasting adds a whole new dimension of flavour – just think of the difference between boiled pumpkin and roasted pumpkin. 
Then add the deep sweetness of roasted apples and onions, and you’ve got yourself a flavour sensation!
Use any apples that you have on hand for this recipe – green apples will be slightly more tart so choose red if you prefer it to taste a bit sweeter.
Try to find butternut pumpkin if you can get it at a good price.
Not only is it delicious but it’s thinner skin is able to be peeled much easier than its tougher skinned cousins. Simply chop off the two ends and then use a vegetable peeler to remove the skin.
Ingredients:
- 1 butternut pumpkin (approx 800g – 1kg)
- 3 red or green apples
- 2 medium red onions
- 4 garlic cloves
- 1 tbsp olive oil or coconut oil
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp nutmeg
- 3 sprigs fresh rosemary, finely chopped
- Salt and pepper to taste
- 1L chicken or vegetable stock
- ½ cup Greek yoghurt + 4 tbsp extra to serve
Method:
- Heat the oven to 180C and lay out a large baking tray (you may need 2 depending on the size of your tray).
- Peel and de-seed the pumpkin (keep the seeds) and cut into chunks of around 4cm square.
- Peel and core the apples and slice into around 4-6 long chunks.
- Peel the onions and slice into quarters.
- Throw the pumpkin, pumpkin seeds, apple, onion and whole unpeeled garlic cloves onto the tray and drizzle with oil.
- Sprinkle over the salt and pepper, rosemary and other spices. Toss to coat.
- Roast in the oven for 45-60 minutes until golden and crispy, turning half way through.
- Set aside some of the roasted pumpkin seeds for serving.
- Throw the rest of the veggies into a large soup pot and add the stock.
- Use a stick blender to puree the soup, adding the yoghurt at the end.
- Place soup onto the heat to warm through again.
- Serve with a scattering of pumpkin seeds and another swirl of yoghurt.
Serves: 4. Calories per serve: 325.
Enjoy xx
