Roasted Squash, Carrot and Coconut Soup, Mojo Verde

A nice seasonal winter warmer. The mojo verde is a groovy little number to have up your sleeve and will bring some vibe to most things.

Mojo Verde

Big bunch of coriander

1 green pepper

1-2 jalepeno

3 cloves garlic

1tsp Cumin

Sherry Vinegar

Olive Oil

Salt and Pepper

Bang everything in your food processor. Pour in a good glug of Sherry vinegar and a few more of olive oil. Season and blend. Add more oil if it’s looking dry. You are looking for loose pesto consistency. Have a taste and add more seasoning, vinegar or cumin if required. Start Drizzlin!!


1 seasonal squash

1 leek

2 onions

4 carrots

3 cloves garlic

Chilli Flakes

Thumb of ginger

Tin Coconut milk

Salt and Pepper

Turn your oven up high 180-200. Quarter your squash, leave the skin on and drizzle with olive oil, season and sprinkle over the chilli flakes. Place in a roasting tray in your hot oven and roast until tender. 30-40 mins probably.

Meanwhile in a suitable sized saucepan warm some olive or coconut oil and begin to soften the rest of your vegetables, which you have now peeled and chopped along with the garlic and ginger. Cook slowly with the lid on until soft and sweet. At this stage add your coconut milk and enough water to cover the veg. Just cover them don’t drown them. Allow to simmer until the vegetables are soft and yeilding. By this stage your squash should be ready. Scoop the flesh from the squash into your soup. Allow to mingle then blend. Taste and adjust seasoning.

Pour into a bowl and drizzLe over the Mojo Verde. You should now feel warm.