For this soup, you will need: I originally made this from leftovers from The Green Kitchen Stories recipe app’s ‘Saffron & Sesame Roasted Vegetables’, So this is really a variation on their recipe, and a result of my hatred of cooked carrots)
4 beetroot (fresh, raw)
1 butternut squash
2 sweet potatoes
20 Brussels sprouts
Some fresh rosemary
For the toasted topping:
Cut up all of the vegetables in to 1-2inch chunks, drizzle them with honey, sprinkle with salt and pepper, and roast in the oven at 220*C for 30 minutes, then cover, and continue to roast without further browning for another 20 minutes.
When cooled, mulch them up in a food processor until they are chunky or smooth, however you prefer your soup. You will need to add a lot of water, but how much you add will be up to you, and it’s perhaps best to add it gradually.
Heat up to serve, then toast the seeds in a dry skillet or pan and sprinkle the, on top of the soup. Then drizzle another bit of honey on top of that too.
The Green Kitchen recommends sour cream with this recipe, and it does taste amazing in the soup too, so add that too if you like.