Pumpkin & Sweet Potato Soup with Rosemary & Garlic Infused Olive Oil

Pumpkin & Sweet Potato Soup with Rosemary & Garlic Infused Olive Oil

Pumpkin and sweet potato soup is a delicious and nourishing meal perfect for any evening. It’s nice and light for the evenings and you can pack in a whole heap of vegetables. If your always on the go you can always freeze the soup in containers and pull them out as you need them.

Ingredients

  • Half a butternut pumpkin
  • Half a cauliflower
  • 1 sweet potato
  • 1/4 cup of La Barre Rosemary & Garlic Infused Olive Oil
  • Salt & Pepper
  • Parsley & Coriander
  • Plain yoghurt or greek yoghurt

Method

  1. Cut up some pumpkin, sweet potato and cauliflower and place in a large pot and cover with water.
  2. Bring to a boil and leave until ingredients are soft and mushy.
  3. Take pot off heat and leave to cool for 5 to 10 min.
  4. Add La Barre Rosemary & Garlic infused olive oil, salt, pepper and parsley/coriander to taste and blend till ingredients are combined.
  5. Serve in a large bowl.
  6. To serve add a spoon of yoghurt on top and sprinkle some diced parsley and coriander over the top for taste.
  7. Enjoy on its own or add a side of salad and bread.
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