This is a vegan soup made with rice milk. which gives the soup a creamy consistency even without dairy.
1 person made this
1 tablespoon olive oil
2 garlic cloves, peeled
1 sweet potato, peeled and diced
400g pumpkin, peeled and seeded
250ml rice milk or vegetable stock
salt and pepper
1 teaspoon dried rosemary
Method Prep:10min › Cook:40min › Ready in:50min
Heat olive oil in a pot and fry garlic for 5 minutes over low heat. Add sweet potato and stir to combine. Fry for 2 to 3 minutes. Add pumpkin, water and rice milk. Bring to the boil, then reduce heat and simmer for 30 to 40 minutes.
Puree soup till smooth and add a bit of water if it is too thick. Add salt, pepper and rosemary and serve.