This recipe is crazy quick and seriously scrumptious.

Easy to make in big batches and freeze for the fam.

Use whatever veggies you have!

We used:

1 pumpkin
1 leek
1/2 caulflower
1 brown onion
2 big cloves garlic
1 tin coconut cream
1 tbsp bone broth
Olive oil
1 tbsp Love My Earth curry powder (we used mild)
1 tbsp bone broth glue
1 knob fresh ginger
Fresh coriander to garnish

How to:

Coat veggies in olive oil, curry spices and salt and bake until soft and golden brown.

Add veggies, coconut milk, bone broth and + enough water to achieve your desired soup consistency to a blender.

We love to top ours with coriander, Barambah Organic cream and Mindful Foods activated “yummy beans” for crunch.

Enjoy!