A sweet soup for starters. You’ll make it a vegan Christmas dinner not to be missed.
Serves 6
2 large pears, peeled and cored
1 onion, chopped
1kg (2lb) butternut squash, peeled and cubed
2 cloves of garlic, crushed
1 tsp dried rosemary
1litre (2 pints) vegetable stock
2 tbsp engevita
salt and pepper
nutmeg
soya cream
chopped parsley
1 Slice the pears and simmer in 1/2 pint water for 15 minutes. Then blend the pears and water together.
2 Gently fry the onion until soft. Add the butternut squash and garlic and cover with a lid to cook for 15 minutes until tender.
3 Add the vegetable stock and blended pears, bring to the boil and then simmer for 10 minutes.
4 Liquidise the soup in a blender.
5 Use a clean pan to re-heat gently. Stir in engevita, nutmeg, salt and pepper to taste.
6 Finish with a swirl of soya cream and a sprinkling of parsley.
For a quick alternative you might enjoy some Sri Lankan Lentil and Coconut Soup
