Pumpkin sweet potato soup

    50 min

    This is a vegan soup made with rice milk. which gives the soup a creamy consistency even without dairy.

    1 person made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 2 garlic cloves, peeled
    • 1 sweet potato, peeled and diced
    • 400g pumpkin, peeled and seeded
    • 250ml water
    • 250ml rice milk or vegetable stock
    • salt and pepper
    • 1 teaspoon dried rosemary

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. 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.
    2. Puree soup till smooth and add a bit of water if it is too thick. Add salt, pepper and rosemary and serve.

    Je n'ai pas de lait de riz !

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)