In Season, Soup

Roasted Fall Vegetable Soup

Step 1 of 7

Put the Ninja Grill on and set on grill on 180 C , time 20-30 min

Ingredients

0.5 kg butternut squash or Hokkaido pumpkin with skin on, cut in smaller pieces
0.5 kg sweet potatoes, cut in medium cubes
1 white onion
1 large or 2 small carrots, cut in bite size pieces
1 yellow pepper, cut in to half
3 cloves garlic
3 tbsp ofolive oil
To taste salt and pepper
Pinch cayenne pepper
0.5 cup frez basil
Thyme (optional)
2.5 cups vegetable stock
0.5 cup coconut milk or cream

Step 2 of 7

Place the veggies in the bowl, add the oil, spices, salt and pepped, toss well

Ingredients

0.5 kg butternut squash or Hokkaido pumpkin with skin on, cut in smaller pieces
0.5 kg sweet potatoes, cut in medium cubes
1 white onion
1 large or 2 small carrots, cut in bite size pieces
1 yellow pepper, cut in to half
3 cloves garlic
3 tbsp ofolive oil
To taste salt and pepper
Pinch cayenne pepper
0.5 cup frez basil
Thyme (optional)
2.5 cups vegetable stock
0.5 cup coconut milk or cream

Step 3 of 7

Place the veggies in basket

Ingredients

0.5 kg butternut squash or Hokkaido pumpkin with skin on, cut in smaller pieces
0.5 kg sweet potatoes, cut in medium cubes
1 white onion
1 large or 2 small carrots, cut in bite size pieces
1 yellow pepper, cut in to half
3 cloves garlic
3 tbsp ofolive oil
To taste salt and pepper
Pinch cayenne pepper
0.5 cup frez basil
Thyme (optional)
2.5 cups vegetable stock
0.5 cup coconut milk or cream

Step 4 of 7

Put the lid on the Ninja GRill and cook checking after 15 min and tossing with wooden spatula so the veggies are baked evenly

Ingredients

0.5 kg butternut squash or Hokkaido pumpkin with skin on, cut in smaller pieces
0.5 kg sweet potatoes, cut in medium cubes
1 white onion
1 large or 2 small carrots, cut in bite size pieces
1 yellow pepper, cut in to half
3 cloves garlic
3 tbsp ofolive oil
To taste salt and pepper
Pinch cayenne pepper
0.5 cup frez basil
Thyme (optional)
2.5 cups vegetable stock
0.5 cup coconut milk or cream

Step 5 of 7

Once the veggies are cooked and cooled, transfer them to a blender, add the broth and blend until everything is well combined

Ingredients

0.5 kg butternut squash or Hokkaido pumpkin with skin on, cut in smaller pieces
0.5 kg sweet potatoes, cut in medium cubes
1 white onion
1 large or 2 small carrots, cut in bite size pieces
1 yellow pepper, cut in to half
3 cloves garlic
3 tbsp ofolive oil
To taste salt and pepper
Pinch cayenne pepper
0.5 cup frez basil
Thyme (optional)
2.5 cups vegetable stock
0.5 cup coconut milk or cream

Step 6 of 7

Pour everything into a pot, heat it up, add coconut milk

Ingredients

0.5 kg butternut squash or Hokkaido pumpkin with skin on, cut in smaller pieces
0.5 kg sweet potatoes, cut in medium cubes
1 white onion
1 large or 2 small carrots, cut in bite size pieces
1 yellow pepper, cut in to half
3 cloves garlic
3 tbsp ofolive oil
To taste salt and pepper
Pinch cayenne pepper
0.5 cup frez basil
Thyme (optional)
2.5 cups vegetable stock
0.5 cup coconut milk or cream

Step 7 of 7

Serve with some roasted seeds, croutons or cheese toasties, or roasted nuts

Ingredients

0.5 kg butternut squash or Hokkaido pumpkin with skin on, cut in smaller pieces
0.5 kg sweet potatoes, cut in medium cubes
1 white onion
1 large or 2 small carrots, cut in bite size pieces
1 yellow pepper, cut in to half
3 cloves garlic
3 tbsp ofolive oil
To taste salt and pepper
Pinch cayenne pepper
0.5 cup frez basil
Thyme (optional)
2.5 cups vegetable stock
0.5 cup coconut milk or cream

In Season, Soup

Roasted Fall Vegetable Soup

Recipe by Ania's Vibrant Kitchen

Tip: Cooking Mode