Kallo
  • The Kallo way
  • Things we make
    • Rice, Corn, Lentil & Veggie CakesRice, Corn, Lentil & Veggie Cakes
    • Chocolate Topped Rice & Corn CakesChocolate Topped Rice & Corn Cakes
    • Stocks & GraviesStocks & Gravies
    • CerealCereal
  • Recipes & toppings
    • Stock cube recipes: Flavour packed recipesStock cube recipes: Flavour packed recipes
    • Rice cakes recipes: Tasty topping tipsRice cakes recipes: Tasty topping tips
    • BOSH: Created by our friends BOSHBOSH: Created by our friends BOSH
    • Stock paste recipes: With some help from Merchant GourmetStock paste recipes: With some help from Merchant Gourmet
    • Easy-squeezy recipesEasy-squeezy recipes
  • FAQs
  • Get in touch
  • The Kallo Shop
  • The Kallo way
  • Things we make
    • Rice, Corn, Lentil & Veggie Cakes
    • Chocolate Topped Rice & Corn Cakes
    • Stocks & Gravies
    • Cereal
  • Recipes & toppings
    • Stock cube recipes: Flavour packed recipes
    • Rice cakes recipes: Tasty topping tips
    • BOSH: Created by our friends BOSH
    • Stock paste recipes: With some help from Merchant Gourmet
    • Easy-squeezy recipes
  • FAQs
  • Get in touch
  • The Kallo Shop

Butternut squash & sweet potato soup with pomegranate

Butternut squash & sweet potato soup with pomegranate

By Catherine Frawley

Serves: 4
Cooking time: 60 minutes

Print and share this recipe

  • Print
  • Tweet
  • Share

Ingredients

  • 1 medium butternut squash, deseeded and sliced
  • 1 large sweet potato, peeled and chopped
  • 1 large shallot, finely chopped
  • 2 cloves garlic, finely chopped or crushed
  • 1 inch fresh ginger, grated
  • 600ml Kallo Low Salt Organic Vegetable Stock
  • 1 can (400ml) coconut milk
  • 200g rice noodles
  • 2 tbsp olive oil
  • 1 small packet of tendersweet broccoli
  • 1 red chilli, chopped
  • Handful of fresh coriander
  • 2 limes
  • Fresh mint
  • Seeds of 1 pomegranate
  • Sliced red chilli
  • Ground black pepper
  • Lime slices

How to make

  1. Preheat the oven to 180ºC.
  2. Peel and slice the butternut squash and sweet potato, lay out on a baking tray, drizzle with olive oil and season with pepper. Roast for 30-40 minutes.
  3. Heat the olive oil in a large pan, add the shallot, garlic, fresh ginger and soften for 3-4 minutes, stirring continuously to avoid burning.
  4. Add the coconut milk and stir until all combined.
  5. Dissolve the stock cube in 600 ml of boiling water. Add the broccoli and then add MOST of the stock (reserving 50-100ml), stir and allow to simmer for 8 minutes or until the broccoli is tender.
  6. Cook the noodles according to the packet, draining thoroughly.
  7. Remove the butternut squash and sweet potato from the oven, allow to cool enough to handle and add to a food processor along with the reserved stock and the handful of fresh coriander. Blend until smooth then add to the pan and stir until combined and heated through.
  8. Add the noodles and again stir until everything is incorporated.
  9. Ladle into bowls, top with pomegranate seeds, fresh mint and fresh chilli.
< Back to all recipes

Use with either ...

Organic Vegetable Bouillon
Organic Vegetable Bouillon
Very Low Salt Organic Vegetable Stock Cubes
Very Low Salt Organic Vegetable Stock Cubes
Organic Vegetable Stock Cubes
Organic Vegetable Stock Cubes
Kallo
  • Get in touch
  • Press
  • Dull but essential T&Cs
  • Cookies
  • Cookie preferences
  • Privacy Policy

Sign up for the latest Kallo news

Sign me up!

For all the latest news and views from Kallo HQ, just pop your email address in the box below and hit ‘subscribe’.

Kallo Foods Ltd, River View, 2 The Meadows Business Park
Station Approach, Blackwater, Camberley, Surrey, GU17 9AB

Copyright © 2013-2023 Kallo
Site by big fish®