Serves 6
A rich, velvety soup that celebrates the sweetness of roasted vegetables with the savoury depth of our Wild Fennel Shellfish Seasoning. Don't be put off by the name, this blend works wonderfully with vegetables, adding layers of flavour that transform a simple soup into something special.
Ingredients
- 500g carrots, roughly chopped
- 500g kūmara, peeled and diced
- 500g pumpkin, peeled and diced
- 1 whole garlic bulb
- 2 tbsp olive oil
- 2 tbsp Wild Fennel Shellfish Seasoning
- 1 litre vegetable stock
- 400ml coconut cream
- 100g cashews
- Sea salt and freshly ground black pepper
- Fresh herbs to serve (optional)
Method
- Preheat the oven to 190°C.
- Place the carrots, kūmara and pumpkin onto a large roasting tray. Drizzle with olive oil and sprinkle over 1 tablespoon of the Wild Fennel Shellfish Seasoning. Toss well.
- Cut the top from the garlic bulb, drizzle with a little olive oil, wrap loosely in foil and place on the tray.
- Roast for 35–40 minutes, or until the vegetables are tender and caramelised around the edges.
- Meanwhile, place the cashews in a bowl and cover with boiling water. Leave to soak for at least 20 minutes.
- Transfer the roasted vegetables to a large pot. Squeeze the soft roasted garlic cloves from their skins into the pot.
- Add the soaked cashews, vegetable stock, coconut cream and remaining tablespoon of Wild Fennel Shellfish Seasoning.
- Bring gently to a simmer for 10 minutes.
- Blend until completely smooth and silky. Add extra stock or water if you prefer a thinner consistency.
- Season to taste with salt and pepper.
To Serve
Ladle into warm bowls and finish with a swirl of coconut cream, toasted cashews, a good squeeze of lime and a final sprinkle of Wild Fennel Shellfish Seasoning.
Or to add your protein hit - add some prawns!
Perfect served with crusty bread and a glass of Central Otago Pinot Gris on a cool autumn evening.