Gut health Vegan Smoky roast parsnip & butter bean soup
Deep winter soup of roasted parsnips and butter beans with smoked paprika oil.
Stuffed baby pumpkins with wild rice & cranberries
Whole roasted baby pumpkins filled with wild rice, mushrooms, pecans and cranberries.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Slice pumpkin lids; scoop the seeds. Oil inside and out; roast at 190C fan for 40 minutes until tender.
- Step 2
Cook the rice.
- Step 3
Fry mushrooms hard in remaining oil; add onion, garlic and thyme.
- Step 4
Fold rice, cranberries, pecans and parsley through; loosen with stock.
- Step 5
Fill the pumpkins, lid on, and roast 15 more minutes.
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Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 11g |
| Carbohydrates | 64g |
| – of which sugars | 14g |
| Fibre | 10g |
| Fat | 21g |
| – of which saturates | 3g |
| – of which omega-3 | 0.4g |
| Calcium | 110mg |
| Iron | 3.6mg |
| Salt | 0.4g |
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