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roughly chop some kumara and red onion. place in baking dish and drizzle with 'good' olive oil. roast until soft and slightly crisp. in the saucepan put a quick drip of olive oil and garlic. add baked onion and kumara, vegetable stock, cumin & curry (teaspoon each) and fresh parsely. boil and then whiz until smooth. add one shredded zucchini to soup. top with toasted almonds and yoghurt. serve with dipping bread. yum!
2 comments:
yum yum yum! sounds good... will have to try that one!
Nice idea... roasted vegetables are fabulous in so many things. I like roasted onion, pumpkin and mushrooms in a salad with crumbled fetta.
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