Vegan coconut squash soup w/ turmeric and tahini
Molewas Kitchen
Molewas Kitchen
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Ingredients

  • 1 large butternut from Harvest Of Hope, peeled and cut in quarter
  • As much small round peri peri chillies as you can handle from Harvest Of Hope or any other type of fresh red chillies
  • 5 – 6 medium sized whole carrots, peeled
  • 4 – 5 gem squashes from Harvest Of Hope
  • 1 large bunch of spring onion from Harvest of Hope
  • 1 large bunch of celery greens from HOH
  • 4 – 5 cloves of garlic
  • 3 T Tahini from Oh Mega
  • Crede Virgin Organic Coconut Oil to coat vegetables before roasting
  • a good handful of sunflower seeds from Atlas Trading
  • 2 T Turmeric from HOH (alternatively from Atlas Trading)
  • 3 T desiccated coconut
  • 1 t organic shelled hemp seeds from Superfoods per serving
  • 1 T coconut shavings per serving
  • 3 cups of water
  • 250 ml – 400ml of coconut milk

Instructions

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