Winter wellness curried butternut and kumara soup with garlic fennel flatbread

Name: Winter wellness curried butternut and kumara soup with garlic fennel flatbread
Yield: 4-6
Ingredients: Drizzle olive or avocado oil (optional); 2 brown onions, diced; 16 cloves garlic, peeled (approx); 2 Tbsp finely chopped fresh ginger; 1kg butternut pumpkin, peeled, deseeded and diced; 1 medium–large purple kūmara, peeled and diced; 1 granny smith apple, peeled, cored and diced; 4 cups water; 1½ Tbsp pure maple syrup; 2 Tbsp mild curry powder; 1 Tbsp ground cinnamon; 1 tsp each ground cumin, ground turmeric; ½ tsp each ground nutmeg, ground ginger; ¼ tsp ground pepper; 1 tsp sea salt; 400ml can coconut cream; To garnish herbs, such as thyme; 1 cup chickpea (besan) flour; 1 tsp garlic powder; ¼ tsp sea salt; 1 tsp olive oil; ¾ cup water; ½ tsp fennel seeds; 1 large clove garlic, crushed or finely grated

for 4-6 people

Winter wellness curried butternut and kumara soup. Photo / Lottie Hedley

By Sophie Steevens

Plant-based, gluten-free and refined sugar-free, the modern, family-friendly recipes from Sophie Steevens' cookbook Simple Wholefoods, all use ingredients as close to their natural state as possible. This is wonderful winter soup for the whole family, says Sophie. "It makes a beautiful lunch or dinner on a chilly day, especially when served with the very easy Garlic fennel flatbread."

Ingredients

Soup

Drizzle	olive or avocado oil (optional)
2	brown onions, diced
16 cloves	garlic, peeled (approx)
2 Tbsp	finely chopped fresh ginger
1kg	butternut pumpkin, peeled, deseeded and diced
1	medium–large purple kūmara, peeled and diced
1	granny smith apple, peeled, cored and diced
4 cups	water
1½ Tbsp	pure maple syrup
2 Tbsp	mild curry powder
1 Tbsp	ground cinnamon
1 tsp each	ground cumin, ground turmeric
½ tsp each	ground nutmeg, ground ginger
¼ tsp	ground pepper
1 tsp	sea salt
400ml can	coconut cream
To garnish	herbs, such as thyme

Garlic fennel flatbread

1 cup	chickpea (besan) flour
1 tsp	garlic powder
¼ tsp	sea salt
1 tsp	olive oil
¾ cup	water
½ tsp	fennel seeds
1 large clove	garlic, crushed or finely grated

Directions

Preheat the oven to 180°C fan-bake. Line a baking tray with baking paper.
Heat the oil, if using, in a large frying pan over medium–high heat. Add the onion, garlic and ginger and cook for 5-7 minutes, stirring frequently, until soft and fragrant.
Transfer to a large saucepan along with all the other ingredients except for the coconut cream. Cover, bring to a boil, then simmer for about 30 minutes, or until the veges are tender.
Transfer to a blender in batches, or use a stick blender to blend until smooth and creamy. Transfer back to the saucepan and add the coconut cream reserving a little to garnish. Stir to combine well.
For the garlic fennel flatbread: Whisk together the chickpea flour, garlic powder, salt, oil and water until all clumps are blended. Pour the batter onto the prepared tray and sprinkle over the fennel seeds and fresh garlic. Bake for 20–25 minutes, or until golden with crispy edges.
To serve, pour the soup evenly into bowls and garnish with coconut cream, herbs and pepper. Serve the flatbread on the side.

Tip: This flatbread also works well as a pizza base. Simply cook, then add your favourite toppings.

Edited extract from Simple Wholefoods by Sophie Steevens published by Allen & Unwin NZ, RRP: $49.99. Photography by Lottie Hedley