2 Red Bell peppers
1 yellow bell pepper
2 large carrots
2 sweet potato (or potato)
4 garlic cloves
2 red onions
3 sticks fresh thyme
1 1/2 tsp dried oregano
1 cube Vegetable stock
1/2 cup of cocnut creme milk or creme fraiche

Chop all veggies and lay out on a baking tray.
Top with fresh thyme and dried oregano.
Drizzle olive oil.
Bake at 80 degrees C to 25-35 mins or until fork tender.

Add vegetable stock to a pan with cream and vegetables and let simmer.
Use a hand blender to reach desired consistency.

OPTIONAL:
top off with pumpkin seeds, sesame oil and sesame seeds.

This recipe currently has 0 comments. Add your own comment in the right hand menu.