Butternut, fennel and ginger soup with toasted pumpkin seeds

Butternut, fennel and ginger soup with toasted pumpkin seeds recipe

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

Serves: 2
Cooking Time: 50 mins

Ingredients

  • 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

Instructions

1

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.

 Recipe and styling by Claire Ferrandi

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