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Roasting veggies :

  • Butternut 100.0 g
  • Carrots (diced) 280.0 g
  • Garlic, cloves 20.0 g
  • Onions 130.0 g
  • Oil 10.0 ml
  • Butter 20.0 g

Reduced stock liquid :

Make up of the soup :

  • Cream 80.0 ml
  1. Roasting veggies :

    • Place cubed butternut, sliced carrots, quartered onions and garlic in a roasting tray. Add butter and Veggie Seasoning with 10ml of oil. Roast in a preheated oven at 170°C for about 30 minutes or until soft.
  2. Reduced stock liquid :

    • In a pot bring to the boil 500ml of water with veg stock and all the spices. Let this reduce by half, stirring occasionally.

  3. Make up of the soup :

    • Place roasted veggies in a blender with some of the reduced liquid and blitz until smooth. To get an extra smooth consistency add boiling water until desired consistency is reached. Add 40ml of cream and reserve the remainder 40ml for whipping to soft whip for the top of the soup.