Autumn soup

A curry-spiced soup that makes a perfect quick and easy dinner.

1 hour

Serves 12

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  • 3 bags (500g each) PnP chopped butternut, cauliflower and baby marrow 
  • 1 onion, sliced
  • 1 tub (250g) mini Italian tomatoes 
  • Glug vegetable oil 
  • 1 Tbsp (15ml) each curry powder and garam masala. 
  • 1 can (400ml) coconut milk
  • 1 knob ginger
  • 1 clove garlic 
  • Handful fresh coriander 
  • 1-2 cups (250-500ml) boiling water 
  • Salt and milled pepper
  • PnP rotis, for serving


  1. Preheat oven to 200°C. 
  2. Arrange chopped butternut, cauliflower and baby marrow on an oven tray. 
  3. Add onion, mini Italian tomatoes, oil and  curry powders. Toss well. 
  4. Roast for about 20-30 minutes or until cooked.
  5. Tip into a blender and add coconut milk, ginger, garlic and a handful of coriander.
  6. Blitz until smooth. 
  7. Thin out with a little boiling water and season well. 
  8. Serve soup with rotis.


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