{"id":11355,"date":"2017-03-10T07:26:47","date_gmt":"2017-03-09T18:26:47","guid":{"rendered":"https:\/\/theveganmonster.de\/index.php\/2017\/03\/10\/geroestete-kuerbis-rote-beete-suppe-mit-kaese-croutons-vegan\/"},"modified":"2021-02-07T07:40:35","modified_gmt":"2021-02-07T07:40:35","slug":"geroestete-kuerbis-rote-beete-suppe-croutons","status":"publish","type":"post","link":"https:\/\/theveganmonster.de\/en\/geroestete-kuerbis-rote-beete-suppe-croutons\/","title":{"rendered":"Roasted Pumpkin & Beetroot Soup (Vegan)"},"content":{"rendered":"

Autumn is here in New Zealand! While it is still quite warm, I got into cooking soups again. They are such an easy and amazingly delicious meal, winter or summer. <\/p>\n

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In this recipe I used some of my favourite roasted veges: pumpkin, beetroot and onion.<\/p>\n

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But something makes it really special: the super yummy “cheesy” croutons. Try them and you’ll see what I mean \ud83d\ude42<\/p>\n

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Makes two portions:<\/strong><\/h3>\n

For the soup:<\/strong>
\n1\/2 small pumpkin
\n2-3 small beetroots
\n1\/2 large onion
\n1\/2 bay leaf
\nsalt to taste
\n1.5 to 2 cups (375 to 500ml) water<\/p>\n

For the croutons & drizzle:<\/strong>
\n2 slices bread
\n1\/2 cup cashews (alternatively macadamias), soak them in water for 4-6 hours, then rinse and drain
\n1\/3 cup (90ml) water
\n2 tablespoons nutritional yeast
\n1\/3 teaspoon smoked paprika
\n1-2 pinches salt
\nfresh, chopped cilantro for garnish (optional)<\/p>\n

Instructions:<\/strong><\/h3>\n

For the soup:<\/strong>
\n1. Preheat oven to 200\u00b0C (top-\/bottom heat).<\/p>\n

2. Peel and cut pumpkin into smaller chunks. Halve the beetroots. Peel onion and cut into thirds.<\/p>\n

3. Line baking tray with baking paper. Place pumpkin chunks, beetroot pieces and onion thirds on to it.<\/p>\n

4. Bake until golden brown and soft (approx. 30 minutes).<\/p>\n

5. In the meantime, in a pot bring 1.5 cups water to the boil. Add roasted pumpkin and onion to the water and bring to the boil once more. Then take off the heat.<\/p>\n

6. Remove the bay leaf. Blend smooth with a stick blender. Add a little more water until the consistency is to your liking.<\/p>\n

For the croutons:<\/strong>
\n1. Preheat oven to 200\u00b0C (top-\/bottom heat).<\/p>\n

2. Cut the bread into cubes. Place on baking tray, lined with baking paper.<\/p>\n

3. Bake just long enough until the bread becomes firm (not golden).<\/p>\n

4. Blend cashews and water until smooth (a powerful mini-blender is recommended). Take a few teaspoons of cashew cream aside to drizzle over soup later.<\/p>\n

5. Pour remaining cashew cream into a bowl. Add remaining ingredients and mix.<\/p>\n

6. Toss in the bread crumbs and stir until well coated.<\/p>\n

7. Place bread crumbs on lined baking tray again and bake for another 5 to 10 minutes or until golden.<\/p>\n

8. Place soup in plates, drizzle with cashew cream, then add croutons and chopped cilantro on top.<\/p>\n

Enjoy! \ud83d\ude42<\/p>\n

Please let me know what you think about this recipe, I\u2019d love to hear from you<\/strong>! And if you remake this recipe, please share the picture with me on Pinterest<\/a>, Instagram<\/a> or Facebook<\/a>.<\/p>\n

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\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Autumn is here in New Zealand! While it is still quite warm, I got into cooking soups again. They are such an easy and amazingly delicious meal, winter or summer.<\/p>\n","protected":false},"author":1,"featured_media":12487,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[889,892],"tags":[1446,979,1379,1588,1378],"class_list":["post-11355","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vegan-and-gluten-free-mains","category-vegan-soups-stews","tag-beetroot","tag-dairy-free","tag-gluten-free","tag-pumpkin-recipes","tag-vegan-en"],"_links":{"self":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/posts\/11355","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/comments?post=11355"}],"version-history":[{"count":0,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/posts\/11355\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/media\/12487"}],"wp:attachment":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/media?parent=11355"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/categories?post=11355"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/tags?post=11355"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}