Imagine a dinner that’s vegan, quick, easy and delicious. Well that’s exactly what this butternut, fennel and ginger soup with toasted pumpkin seeds is. Filling and full of flavour, it’s a wonderful dinner dish.
Butternut, fennel and ginger soup with toasted pumpkin seeds
- olive oil
- 3 sliced leeks
- 1 peeled and minced garlic clove
- 3cm-piece finely grated ginger
- 1 diced fennel bulb (reserve a handful of leaves to garnish)
- 700g diced butternut
- 750ml (3 cups) vegetable stock
- salt and freshly ground black pepper to taste
- toasted pumpkin seeds
Add a drizzle of olive oil to a medium-sized pot and heat over medium heat. To the pot, add leeks, garlic clove, finely grated ginger and diced fennel bulb (reserve a handful of leaves to garnish). Sauté until the leeks are soft, about 10 minutes, before adding diced butternut and vegetable stock. Bring to a boil and cook until the butternut is tender, about 40 minutes. In a blender or with a stick blender, blitz to a smooth soup. Season with salt and freshly ground black pepper to taste. Serve in bowls, sprinkled with toasted pumpkin seeds and the fresh fennel leaves.