Guest Recipe by Melanie Lionello of Naturally Nutritious
My name is Melanie and I am Melbourne-based nutritionist currently undertaking my honours thesis is Turkish food culture. I absolutely love delicious food and healthy cooking, and I’m passionate about showing people how yummy and easy healthy food can be.
Coconut Pumpkin Soup with Peanut Butter
Sweet, salty, nutty, and creamy! Pumpkin and sweet potato soup with roasted peanuts and chilli. This gorgeous and vibrant soup is so fulfilling and satisfying. It is completely plant-based but you’d never know with these beautiful flavours. The peanut butter really tops the whole dish off and it’s perfect to freeze down into portions for weeknight dinners or quick lunches.
Gluten free. Dairy free. Refined sugar free. Vegan. Grain Free
400g pumpkin, peeled and cubed
1 small sweet potato, peeled and cubed
1 litre vegetable stock
5 spring onions, sliced including green part
3 garlic cloves, diced
1/4 tsp chilli powder
3 tbs peanut butter
1/3 cup coconut milk
1 tbs coconut oil
1. Place oil, garlic and spring onions into a pot and saute on medium heat for 2/3 minutes
2. Add in everything else and simmer until the pumpkin and sweet potato cubes are tender
3. Use a stick blender in the pot to blend until super smooth
Top with extra coconut milk, toasted peanuts, extra chilli and spring onions and enjoy!