Butternut and Zaatar Soup
Serves 4.
Ingredients
- 1 butternut, diced
- 3 carrots, diced
- 1 potato, diced
- 1 sweet potato, diced
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp black pepper
- 1.5l water
- 1 tbsp veggie stock powder
- 2 tbsp zaatar, or more to taste
Directions
-
Preheat the oven to 180 C.
-
In a large bowl, combine the butternut, carrots, potato and sweet potato with olive oil, cumin and black pepper. Mix until well coated, then lay on a baking tray and cook for 30 to 40 minutes, until everything is soft.
-
Transfer the baked veggies into a pot and add the water and veggie stock. Heat up the mix and blend it until smooth, then incorporate the zaatar and season to taste.